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Cucur Udang (Prawn Fritters) Recipe


Recipe: Cucur Udang (Prawn Fritters)

200 grams plain flour (or self raising flour)
1 cup water
1 teaspoon chili paste (optional, but makes the color nicer)
1/2 of a large green onion, chopped to small pieces
1 red chili, thinly sliced
3 small chives, cut to 1-inch strips
1/2 cup cooked corn kernels
80 grams small fresh shrimps, beheaded
1/2 teaspoon salt


1. Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery.
2. Throw in the chopped onions, chives, sliced chili, corns, prawns and combine.
3. Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it’s time to cook the cucur udang.
4. Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying. Don’t cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes.
5. Transfer to a cooling rack and repeat with remaining mixture. This recipe makes about 20 cucur udang, enough for 4 persons.

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17 COMMENTS... read them below or add one

  1. Thip

    This looks delicious. We have shrimp fritters that similar to this recipe–just without green onion and chive. Oh, we keep the head though. :D

  2. Anonymous

    I love cucur udang but my mother’s recipe is different, she uses bean sprouts and shrimp only, but very good, too. :)

  3. Anonymous

    I think the best prawn fritters would be the ones made with geragau (or tiny shrimps). They are the best but nowadays, I can’t even find geragau in market anymore.

    – Yen

  4. Mahek

    malaysian cooking is so near to Indian cooking , we too make fritters but we use chickpea flour instead of plain flour which is tasty and nutritious too, what do you suggest? should i try this recipe with a change in the flour?

  5. Jas

    i agreed..the tiny shrimps mixed with finely chopped ginger, red onion, spring onion, chillies are the BEST!!

    i fried them thinly though…

  6. Dahlia Din

    Positive comments on ACTUALLY TRIED OUT recipes by readers would be more appreciated. Gives other readers confidence to try out the recipes. Pictures can sometimes be deceiving. Charted cooking triumphs on these recipes by other readers would spur me to try!!!

  7. abby

    It uses me half an hour to make this!! Great recipe and it turns out very well. My whole family loves it! Though I used spring onion replaced the green onion and didn’t use corns. And more shrimps is needed.

  8. Mathiwanan

    Cucur undang the chinese style is the best .i’ m from jelapang ipoh .when i was smal my mum use 2 bringme 2 the jelapang market n there is a chinese lady selling cucur udang which the ingrediance r sengkuang n taugey in the inside . It’ s very yummy.that was when i was around my primary school time.recently i went back 2 jelapang n when 2 the market the old lady is no more there.i really miss that cucurudang.n cucur udang is original chinese not malay,the malay version is ok not 2 the standard as the chinese lady in the jelapang market ( ipoh perak malaysia ) the best off alll .

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