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Shrimp Fritters http://rasamalaysia.com/shrimp-fritters/
June 05th, 2011 15 Comments

Shrimp Fritters

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Shrimp Fritters Recipe

Ingredients:

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

Method:

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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15 comments... read them below or add one

  1. Ken says:

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

  2. Shirley says:

    Love shrimp fritters. My mom used to make it too. Perfect as a finger food or appetizer.

  3. in says:

    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.

  4. Melanie Chong says:

    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.

  5. 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!

  6. My mom’s version is the flat type with shallots added.
    That’s our family’s favorite. :)

  7. J2Kfm says:

    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.

  8. Tina Pham says:

    These things are very addictive!!! Thank you for the recipe!

    http://yummies4dummies.blogspot.com/

  9. Great site, thanks for sharing your passion!

  10. AL. Deliganu says:

    Nice receipe worth trying at home and make children happy.

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