Sunday, November 11, 2018

Cucur Udang / Prawn Fritters With Sourdough Starter

My inlaws and I were discussing about sourdough starter and what to do with the discard . She whatsapped me some pictures of  Prawn fritters made from using sourdough starter. I was impressed and I asked for the recipe.  Upon looking at the recipe, I find something missing so I tweaked it slightly by adding egg and rice flour to the batter.   Instead of using instant yeast, SD starter was used and it turned out great! The edges were crispy and the inside was soft and slightly springy.  Sinful afternoon tea snacks for hubby and I :p  Though it involved a bit of work during frying , it was worth it . I have been craving for it since my inlaws sent the fritter picture to me.  I am a greedy pig no doubt :p

bean sprouts , carrots, chives ,red chillies , prawns
are the main ingredients used

Sourdough starter, rice flour, all purpose flour ,salt and pepper ,egg
and water for the batter ...mix together well
leave to rest for 15 mins

add in the veggies  when about to ready to do the frying

crispy edges and the inside is soft and springy 
serve with garlic chilli sauce...yummy!

Cucur Udang / Prawn Fritters With Sourdough Starter
( Makes 10 Prawn Fritters )


10 pieces of sea prawns - remove shell and deveined
1/2 cup bean sprouts (taugeh), wash and drain dry
1/4 cup shredded carrots
1/4 cup of cut chives of 1/2 inches length
chopped red chillies

1/4 cup sourdough starter
3/4 cup all purpose flour
1 tbsp of rice flour
1/2 egg
salt and pepper to taste
3/4 to 1 cup water 

Oil for frying
small shallow metal ladle  ( steamboat type)


Put all the batter ingredients in a mixing bowl, slowly add in the water and using a whisk gently mix to a consistency that is not too water nor thick.  Leave the batter to rest for 10-15 mins. Add in the bean sprouts, carrots , chives and chillies, give it a quick stir till well into the batter.

Pour enough oil into pot and heat up the oil. When oil is ready for frying,  place a shallow metal ladle into the oil . Once the ladle is hot, lift it up and drain off hot oil , pour 1/8 cup of the batter mixture on the hot ladle , spread it out evenly add the seasoned prawn on top of the batter and dip into the hot oil, fry for 3 mins and slowly shake the fritters out of the ladle ( if it doesnt come out, use a fork to gentle push it out of the ladle. Continue to fry till the fritter is golden brown and cooked through. Lift the fritter out  and  drain off excess oil on paper towel. 

Repeat same process till all the batter are used up.

Enjoy !

Friday, November 2, 2018

Japanese Butter Roll

Since my interest in cultivating my own starter which I named Sunshine, it truly has taken me through a wonderful journey, making new friends and found a bake mate whom I truly appreciate our long distance relationship ...hahaha I meant bread making relationship. Comparing notes and sharing experiences has deepen our friendship :)  Before I digress further, back to this Japanese butter roll, I tweak the recipe a bit , replacing the instant yeast not totally but by adding 1 tbsp of starter (100% hydration) and 1/2 tsp of instant yeast.  This is a trial and no regrets, it turned out beautifully light, fluffy and springy. It reminds me of flaky croissant too. It has a buttery aroma . Such a delight to indulge in rolls such as these.

 beautiful light dough

 beautiful rolls , rolled up like croissants

 just out of the oven, light and soft to the touch
let it rest a while, it will turn more golden color

my beautiful rolls in basket
so tempting 

light , fluffy with a bit of spring when you bite into it

Japanese Butter Roll - adapted from TheZongHan & ZaTaYaYummy


300 g of bread flour 
100 g of All Purpose Flour
1/2 tsp salt
1 tbsp of natural yeast starter (1-00% hydration)
1/2 tsp of instant yeast  ( if not using starter, 2.5 tsp of instant yeast)
4 tbsp of castor sugar
250 ml warm milk
70 g of salted butter ( melted)
1 egg

Egg wash

1egg + 1 tbsp of milk


  1. In a large mixing bowl, first add in warm milk, natural yeast starter, yeast, sugar, melted butter, and egg. Followed by dry ingredients, bread flour, plain flour, and salt.
  2. Using the dough attachment of your mixer, mix everything together until it forms into dough.
  3. Then turn your mixer to speed 4 and knead for about 10 minutes. Be sure to let your mixer rest in between to avoid overheating.
  4. Once your dough has become smooth and elastic, stop kneading and let it proof in a large greased bowl for an hour.
  5. After an hour, knock out all the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
  6. Use a pizza roller and cut out 16 triangles.
  7. Roll each of them up to form the pretty rolled shape. Pinch the end to make sure it is secured.
  8. Transfer them into greased pans.
  9. Let it proof for the second time for one and the half hour.
  10. Preheat oven to 180C or 160C fan-forced, gently brush them with egg wash and bake it in the oven for 10 to 15 minutes.
  11. Let it cool and serve.