International cooking for the youthful malcontent.

Posts tagged “shrimp

Fresh Coconut and Shrimp Curry

You could subtitle this post “Or, a recipe that uses all that fresh coconut meat you just produced, because you followed my previous post’s instructions like the awesome person that you are.” Yes, it’s a shrimp curry that features fresh coconut. This is loosely inspired by South Indian spices and ingredients, and requires a medium amount of work because, hell, I like doing work in my kitchen. Why do you have to have everything done so fast?



Pad Thai

Pad Thai: everyone’s favourite Thai dish. So it seems anyway – I even know some people who eat Pad Thai to the exclusion of all other Thai dishes, ever. It’s not too hard to see why, though, since Pad Thai is such a great balance of flavours; there’s so much going on that it satisfies on multiple levels. It’s the sauce that does it – that sauce that is so mysterious at first taste – and it’s dead easy to reproduce perfectly.


Shrimp Satay

Shrimp Satay

Like most humans, I get deep primal satisfaction from cooking with fire. Grilling over wood or charcoal makes me feel like how I imagine the ape from 2001: A Space Odyssey felt after he discovered he could use a large bone to club his enemies to death – like I have finally obtained the necessary power to do anything I want.

So I bought this for the balcony. Yes, for 29.99, this 14″-diameter Colourful Portable Charcoal BBQ has empowered me with our species’ ancestral gift of Fire. My first choice for what to apply this Fire to? Shrimps. Shrimps? Yes, because I don’t love shrimps, unless they’re grilled. Then, I would bash your skull in with a buffalo femur to eat just one of them.


Cucur Udang

Cucur Udang

Cucur Udang
In Malaysia (and other places in the region), these are usually found as roadside snacks. Some guy will have a giant wok full of oil on a cart, and will fry up a batch of these (or other similar things) to order. I’ve never had them from the source; my first experience with them came from a package of pre-mixed cucur flour purchased in a Malay-district shopping mall grocery store in Singapore. Just add water and deep-fry. Making them from scratch isn’t much more complicated, though.

These are “shrimp fritters”. Udang is the Malay word for “prawn” if I remember right. Cucur (“choo-churr”) is the word meaning “fritter”, I guess. What this recipe makes is basically a thick batter full of shrimp and spices that you’ll drop spoonfuls of into hot oil.

Ingredients (serves 2 as meal, 4 as snack):

  • 1 1/2 cup flour
  • 1 1/4 cup water
  • 1 tsp salt
  • 1/2 tsp cayenne chili powder
  • 1 tsp sugar
  • 1 tsp turmeric
  • 1 shallot or 1/2 small onion, finely chopped
  • 8 shrimps, raw, thawed, peeled, deveined, tails removed and rough chopped
  • the green parts of one green onion
  • vegetable oil for deep-frying

Serve with: cucumber slices, chili sauce, peanut sauce