Another event and this time a Korean inspired bar from Singapore. With every guest shift, I try to make some food that's inspired with ingredients from that particular culture with a mashup of our own Malaysian culture.
This time I made some Korean "Cucur Udang". Typically a thick battered prawn fritter, I used thin rice papers to wrap around some locally farmed tiger prawns that's been marinated with gochujang butter, some nori seaweed and then deep fried till golden brown and crispy.
Topped it with black and white sesame seeds and dusted with Korean chili flakes to give it some nice color and finished off with some freshly sliced spring onions for garnish.
That plump and juicy tiger prawns with the crispy fried rice paper made it such and enjoyable mouthful in terms of texture and the flavors paired perfectly making it an delicious crispy treat.
On a side note, it's been a real treat being able to use these tiger prawns ever so often the past year. Super YUMS!
