Shrimp Fritters Recipe
When my eldest sister came to visit, we were reminiscing on our family recipes, especially all the dishes that our late mother used to prepare on a daily basis.
My mother was an excellent and creative home cook. She fed us every day with 4 to 5 dishes.
On our dining table, there were always soup, pork, chicken, seafood, tofu, eggs and vegetables.
Somehow, she managed to cook something new and never seemed to run out of ideas.
Even though we came from a poor family, we ate well, extremely well…a revelation that I only realized much later in life.
As we were talking, I remembered shrimp fritters, or called hee chee or cucur udang in Malaysian language.
They are crispy, doughy nuggets of little shrimp, bean sprouts and flour, fried to golden brown and served with her homemade garlic chili sauce.
The thought of the shrimp fritters immediately made my mouth water. It’s a dish that I haven’t had for a long while, one recipe that my family is particularly fond of.
So here it is, my mother’s simple yet delicious Malaysian shrimp fritters recipe. It is very easy to make and takes only a few basic ingredients.
I have made the shrimp fritters again and again since my sister left, it is so good that my good friend’s little boy gave his thumb up after his first bite.
Try the recipe and I am sure you will enjoy this homey and nostalgic recipe from my late mother.
Other delicious family recipes that you might like:
- Chili Crab
- Sweet and Sour Eggs (masak Belanda)
- Prawn Sambal (sambal udang)
- Stewed Pork Ribs
- Sesame Oil Chicken
- Braised Pork Belly in Soy Sauce (tau yew bak)
- Assam Prawn
- Fish Head Curry
- Squid Curry (gulai sotong)
- Sambal Stuffed Fish
How Many Calories Per Serving?
This recipe is only 213 calories per serving.
What Dishes To Serve with this Recipe?
Serve these shrimp fritters with your favorite chili sauce. For a truly Malaysian taste, I recommend the following recipes to go with the fritters.
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Shrimp Fritters
Crispy shrimp fritters loaded with shrimp and bean sprouts. This homemade shrimp fritters recipe is so easy to make and taste so good with chili sauce.
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
- 2 tablespoon chopped scallions or chives
- 1 large egg
- 3/4 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
- Oil, for deep-frying
Instructions
- 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.
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).
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 213Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 106mgSodium 424mgCarbohydrates 28gFiber 1gSugar 1gProtein 12g
KUMAEROH HERKMAN
Hey there i love all your recipes ,We enjoy all the recipes.. been follower since i stay in Singapore 10 years ago… keep it up
Rasa Malaysia
Awesome.
Barb Tomlinson
First I just want to say how much I enjoy your recipes and have tried many of them with great success.
I do, however, want to make a comment to this recipe especially. Shrimp Fritters. Please make this printable.
I keep recipes for repeat use. This recipe uses to much paper and ink with all the demonstrations.
Thank you
Barb Tomlinson
Rasa Malaysia
Hi Barb, I can’t make everyone happy. Some readers want photos, some doesn’t want photos. The easiest way is for you to refer to my website if you don’t want to print.
Marcia
These were just what I was looking for. What a taste and so simple. Would it be possible to post your beloved mother’s recipe for the garlic chili sauce. Thank you for awakening many memories for me.
Rasa Malaysia
Hi Marcia, thanks for your comment, I don’t have the garlic chili sauce recipe now.
Mitali Sarkar
I am from Malaysia and I miss Malaysian food. Your recipes bring back my good old days in Malaysia where I enjoyed eating the variety of Malaysian dishes. Your recipes are awesome. It brings home the flavors and they are simple and easy. Keeping posting more. Thank you for the mouth watering recipes.
Rasa Malaysia
Awesome thanks and please try more recipes!
Eliza
Thanks, Bee. It is really delicious and easy recipe. We did enjoy it.
Rasa Malaysia
Awesome Eliza! Please try more recipes on my site!
Duncan Moore
Bee, Thank you for such a delightful easy recipe.
We made it for lunch today as we had some cooked young prawn tails in the freezer.
Combined with carrot, sweet potato (New Zealand Kumara) strips and oca the fritters were a delight.
Rasa Malaysia
Hi Duncan, thanks for trying my recipe!
Larry
Why do you not offer a print friendly option with no pictures?
Rasa Malaysia
Some people want photos, some don’t. I can’t please everyone and I do not have the bandwidth to do everything myself. I am not a big corporation with a team under me.
Michael David Maldonado
i enjoy receiving your delicious looking recipes with the pictures. they say a picture is worth a thousand words and the recipes are simple enough.
Rasa Malaysia
Yes thanks Michael.
Frank Mosher
You actually honored your readers with this great recipe in 2013-09-13. Worth repeating. Thank you. Great dish.