The "cucur udang" (prawn croquettes) I made the other day were so good, I wanted seconds. Plus I didn't take any snapshots for the tourists to look at, so I whipped up a batch this morning. Yes Honey, you use the entire shrimp, heads and all, and it has to be the small shrimp because the big ones don't crisp up. Of course you can make the fried shrimp cakes with peeled shrimp, but that would not give you the experience of crunchy fried shrimp cakes. So this batch turned out successfully, alhamdulillah. Next time I want to make them crunchier, but it's a fine line between perfect and burned. So I played it safe this time. Want some? Oh, I ate them all!
