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Cucur Udang (Prawn Fritters) Recipe

Cucur Udang (Prawn Fritters)
Cucur Udang (Prawn Fritters) pictures (6 of 6)

A few months ago, I introduced Malay cooking to you via this post. Today, I am very glad to have Mastura of Foodilicious on board as a guest writer, a talented Penang food blogger and photographer who cooks beautiful and sinfully delicious Malay food and more. On Foodilicious, Mastura shares mom-daughter Malaysian home cooking, street food, baking, and restaurant dining. I personally learn a lot about Malay cooking from Foodilicious and I hope you do, too! :)

Cucur Udang (Malaysian Prawn Fritters)
Guest Writer: Foodilicious

This weekend, my special Malaysian food to share with the world would be “Cucur Udang” or prawn fritters. Almost every Malaysian’s favorite, prawn fritters are eaten as evening tea snacks or as an appetizer to main meals. Cucur Udang is also commonly known amongst Malaysians as “jemput jemput udang“, “jemput” meaning “invitation” and “udang” being “shrimps”. It is called “jemput” because of the bite-size of the fritters.

Other Malaysian favorite fritters are Cucur Bawang (onion fritters), Cucur Ikan Bilis (anchovies fritters), Cucur Jagung Manis (sweet corn fritters) and Cucur Badak (hippo fritters… well, direct translation that is but it is called so because of its roundness!). So today, let me share with you a home made family favorite Malay dish: Cucur Udang…

Malaysian Recipe: Cucur Udang (Prawn Fritters)What does Cucur Udang taste like? Crispy golden brown crust on the outside, once bitten, a softer texture reveals and you will taste fresh shrimps, crunchiness of the sweet corn kernels, and a slight spiciness to it. Deliciously savory! Cucur Udang can be eaten on its own but my family enjoy dipping it with either sweet chili sauce or peanut sauce.


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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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