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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.
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.
Frequently Asked Questions
This recipe is only 170 calories per serving.
What To Serve With Shrimp Fritters
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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Other Malaysian Recipes That You Might Like
Shrimp Fritters
Ingredients
- 1 cup all-purpose flour, sifted
- 1 tablespoon rice flour, optional
- 4 oz. (125g) baby shrimp, peeled, rinsed and pat dry
- 4 oz. (125g) bean sprouts, rinsed
- 2 tablespoon scallions , or chives, chopped
- 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 for the oil, in a bowl and mix well.
- The mixture may seem very dry at first, but it will eventually become slightly watery.
- Heat a wok with enough oil for shallow frying. Once the oil is fully heated, reduce the heat to medium. Use a tablespoon to scoop up a heaping portion of the mixture and gently drop it into the wok.
- Continue frying until the oil is 80% filled with the shrimp fritters, frying in 2-3 batches depending on the size of your wok.
- Turn the shrimp fritters over and fry until both sides are golden brown. Remove them with a strainer, draining excess oil by placing the fritters on a dish lined with paper towels. Serve immediately with your favorite chili sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great quick and easy side! I used tinned baby/salad shrimp and bean sprouts from a tin as well. We did chop the sprouts up a bit to make the fritters more evenly shaped
Good idea Ani.
You can add some grated cheese to the batter and some black pepper it will enhance the taste
Hi Bee , now that I am retired, I have started to make various recipes which I have printed and collated. I am in love with most of yours ,but not the crispy shrimp fritters.Following your recipe to the letter without the rice flour ( I substituted a ts of corn flour) I found them to be a bit tasteless more spring onions or chives may have been better , perhaps a different ratio of shrimp V the batter mixture and a little of peas or corn to the mixture. I am considering giving it another go with some extras. Thanks God bless , take care
Hi Anthony, this is my mother’s recipe. Corn flour is not a substitute. You can skip rice flour. No peas or corn in my mother’s recipe. The shrimp fritters go well with chili sauce. Try it.
Could this batter be made ahead? If not could I make the fritters the night before my little party and reheat in the oven the next day?
No, the batter will become watery. You don’t want to make the fritters a night before, they will not be crispy.
Thank You So Much, Bee! I am new to Chinese cooking, although my first husband was Chinese, go figure. In any case, you make this so easy and fun. A thousand times “Thank You”. As an aside for “printable” with or without pictures, I just do a cut and paste to WORD. That way I can scale the size of the letters and/or the pictures. :-)
Thanks PJ, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/