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Cucur Udang

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.44
Energy (kCal)1895.16
Carbohydrates (g)3.736
Total fats (g)218.04
  • Cuisine

    Asian >> Southeast Asian >> Malaysian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large mixing bowl, combine shrimp, kucai, sprouts, onion, flour, salt to taste and food coloring; mix well. Add enough water to make mixture resemble muffin batter; stir together. | 2. In a large saucepan or oil fryer, heat oil and drop batter by tablespoons into hot oil; fry until golden brown and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1/2 cup shelled deveined halved - - - -
    kucai 1/2 cup cut - - - -
    bean sprout 1/2 cup - - - -
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    purpose flour 4 cups - - - -
    salt to taste - - - -
    yellow food coloring 1/8 drop - - - -
    water 5 tablespoons 0.0 0.0 0.0 0.0
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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