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Shrimp Fritters


Shrimp Fritters Recipe

1 cup all-purpose flour, sifted
1 tablespoon rice flour, optional
4 oz peeled baby shrimp, rinsed and pat dry
4 oz bean sprouts, rinsed
1 large egg
3/4 cup water
1/4 heaping teaspoon salt
1/2 teaspoon fish sauce
1/2 teaspoon sugar
Oil, for deep-frying


Combine all the ingredients (except the oil) in a bowl and mix well. The mixture might seem very dry at first, but eventually, it will become slightly watery.

Heat up a wok with enough oil for shallow-frying. As soon as the oil is fully heated, lower it to medium heat. Use a tablespoon to scoop up a heaping tablespoon of the mixture and gently drop it into the wok. Repeat the same until the oil is 80% filled with the shrimp fritters (you will have to fry in 2-3 batches depending on the size of your wok). Turn the shrimp fritters over and fry until both sides are golden brown. Dish out with a strainer, draining excess oil by laying the shrimp fritters on a dish lined with paper towels. Serve immediately with your favorite chili sauce.

Cook’s Notes:

You can trim the ends of the bean sprouts if you like.
You can add some carrot strips into the mixture. It adds color (and a mild sweet flavor) to the shrimp fritters. I also like (orange-color) sweet potato strips, which makes the shrimp fritters even better.
This recipe is best when made with tiny baby shrimp called geragau (which is used to make cincaluk).
For vegetarian fritters, check out Indochine Kitchen’s recipe here.

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23 COMMENTS... read them below or add one

  1. Ken

    Oh man, this shrimp fritters look good. If the links are the dishes you ate while growing up, you did eat well!

  2. in

    Ahhh….cucur udang….another of my favourites! My mom adds chopped red chillies and onions in hers. I’ve never cooked this with taugeh…will try soon. In the Asian Food channel, local celebrity Chef Wan does this with even more ingredients: cream corn(!), tumeric powder, dried prawns, taugeh, fresh prawns, diced tomato, yellow dhal, onions, green chillies, daun kucai/bawang.

    • Hi In – yes, you can add a lot of things into this shrimp fritters but I grew up eating this very simple version, which is equally delicious. I don’t like too much ingredients as I wanted the simple and clean flavors to shine through.

  3. Melanie Chong

    This is so timely! Was craving them. When I grew up in Penang, I used to get the “cok udang” during school breaks for 20 sen! This is the Malay version vs. my mom’s chinese version (without the sprouts). Thanks Bee.

  4. This is a simple dish with big memory! Your mom must be very proud of you. Thanks for sharing another fine example of a homey Malaysian dish. I love all the fritters with taugeh. They add to the sweetness and the crunch. Btw, Happy Duanwu Jie!

  5. Love these a lot. Used to buy lots of them from the night market, though they’re slightly different; cucur udang’s the name. The prawns are deep-fried with shells intact though.

  6. Ai Teng

    Like you , I grew up with fantastic home cooked food by mum – mainly Penang Nyonya food :) I have been exploring few of your recipes and love them a lot as it is really similar to my mum’s cooking . And, this is one more childhood food that I crave a lot but difficult to get a good one from shops these days . Will try this out soon and thank for sharing your passion particularly Nyonya food .

  7. Hans Smedbol

    Hi Bee

    my wife, Easwari is from Malaysia too, Penang as a matter of fact, as she grew up in Bukit Mertajam…she has a dish that she calls “cucok udang” (prawn fritters) which seems to be very similar to your shrimp fritters, except she adds a few more vegies and they wind up more flattened out and kind of lacy looking….when she makes those (i help by frying them, once she’s put the batter together), i’m in prawn fritter heaven… delicious that words fail me…

    i think that cucok udang are one of the many delicious “street foods” that you can buy from the street vendors….but as i’ve never managed to make it to Malaysia, i don’t know from my own experience….(although i do want to go there some day…as it seems to be an amazing place)…

    i wonder if you might also have a recipe for “cucok udang” more in the style that she makes it? i suspect it’s more the Malay version, than the Chinese…but you seem very familiar with all the various kinds of cookery in Malayasia….

    also i wish you had a “search” function on your Rasa Malaysia website, as it might be easier to find some of the recipes, that one may know the names of….

    thanks…i love your site…always look for Malaysian, Chinese and Malaysian Indian style foods at your site first….

    when my wife was recently in Malaysia to attend a funeral, she came back with three packages of “Rendang” paste, of which i used one, to make chicken rendang one day…and was it ever delicious!!! almost as good as what i’ve had from restaurants in Vancouver, although it was Beef Rendang at those places….

  8. Hans Smedbol

    hi again Bee…

    i just realised, looking at your other commentators’s submissions, that i may have misspelled the name as “cucok udang”, when i see there’s “Cucur udang”….

    i was trying to put in written words what i hear when my wife names them…and some Malaysian words are hard to put in writing if you are not Malaysian, or know the language at least, somewhat.

    and i see that you do have recipes for the Cucur Udang…..but again they are somewhat different looking from what my wife has made…as i said she makes them more flattish and thinner than yours appear to be…and they get quite lacy looking around the edges.

  9. Hans Smedbol

    thanks Bee…i guess i had my settings such that i couldn’t see the “search” function, because it was off side of the main part of the page…i tend to “zoom” the page to 200% so it’s easier for my aging eyes to read…so i missed the search box….don’t know why i didn’t think to scroll sideways…

  10. Virginia

    Hello…here in the Philippines we call it “okoy”.. Instead of balls we fry it flat…BTW do you have a compilation of your recipes as in cooking book?

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