PETALING JAYA, March 24 -- Cucur udang or prawn fritters are hard to come by.... good ones, that is

They seem easy to make. With just flour and water to form the batter, all it needs is chives and prawns inside.

However, we know it's difficult to make cucur udang well, as many times, we have eaten hopeless versions.

Some will be soaking in oil. Others are too soft. Or worst, completely devoid of flavour from the star of the fritter a.k.a the prawn.

Well, we don't need to cry anymore as Heng Cakoi comes to the rescue with their superb cucur udang.

This fritter is a thing of beauty - thin with crunchy golden edges - using a family recipe.

What completes the whole experience is those tiny prawns with their shells intact, apparently sou...