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Cucur ‘Harapan’ Mak Nani

Mak Nani, a generous and bubbly mother, loves making her special Cucur for her daughter’s study group during school holiday season.


Ingredients A

  • 180 Grams Self-raising flour
  • 3 Tablespoon Corn flour
  • 3 Tablespoon Rice flour
  • 1 Teaspoon Soda bicarbonate
  • 1 Teaspoon Turmeric powder
  • ¾ Teaspoon Black pepper powder
  • 1 Teaspoon Tesco Coarse Grain Sugar 1kg
  • 1 ½ Teaspoon Tesco Chicken powder / stock
  • 1 Egg (Grade A) – slightly beaten
  • ¾ Teaspoon Salt
  • 240 Millilitre Water
  • 3 Tablespoon Tesco Cooking Oil (5kg)
  • 10 ‐ 12 Fresh prawns (with shell & head)
  • 150 Grams Carrots - thinly shredded
  • 100 Grams White sweet turnip – thinly shredded

Ingeredient B

  • 35 Grams Tesco Eat Fresh Daun Bawang 50g – chopped
  • 100 Grams Red onions – sliced
  • 2 Nos Tesco Eat Fresh Cili Merah – seeded & cut
  • 500 Millilitre Oil for deep frying
  • Cucur Udang Mould (Round – Width: 9cm to 10cm; Height: 1cm)


  1. Pour water, oil, egg and ingredient A into a mixing bowl. Mix it.
  2. Add sugar, salt and chicken powder.
  3. Put in ingredient B. Mix it till it is well coated.
  4. Heat frying oil. When hot, dip cucur udang mould to warm it up. Then remove the mould from the oil.
  5. Ladle the mixture into the mould and embed the prawn into the centre of the cucur udang batter.
  6. Deep fry in medium heat hot oil till golden brown.
  7. Remove and drain excess oil.
  8. Repeat the frying procedure till all the batter is used up.

TIPS: Goes perfect with Tesco Chili Sauce.
You may use a stainless-steel ladle to fry if mould is not available.

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