Shrimp Fritters

4.34 from 12 votes
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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 on a plate.
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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.

Crispy shrimp fritters.

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.

Malaysian shrimp fritters.

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.

Shrimp fritters.

Frequently Asked Questions

How many calories per serving?

This recipe is only 170 calories per serving.

Shrimp fritters recipe with flour, shrimp and bean sprouts.

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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4.34 from 12 votes

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.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
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Ingredients  

  • 1 cup all-purpose flour, sifted
  • 1 tablespoon rice flour, optional
  • 4 oz. (125g) peeled baby shrimp, rinsed and pat dry
  • 4 oz. (125g) 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.
    Malaysian shrimp fritters

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

Serving: 1g, Calories: 170kcal, Carbohydrates: 28g, Protein: 10g, Fat: 2g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 387mg, Potassium: 137mg, Fiber: 1g, Sugar: 2g, Vitamin A: 155IU, Vitamin C: 4mg, Calcium: 35mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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46 Comments

  1. Ani says:

    5 stars
    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

    1. Bee Yinn Low says:

      Good idea Ani.

  2. Pooja says:

    You can add some grated cheese to the batter and some black pepper it will enhance the taste

  3. Anthony Panetta says:

    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

    1. Rasa Malaysia says:

      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.

  4. Janet says:

    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?

    1. Rasa Malaysia says:

      No, the batter will become watery. You don’t want to make the fritters a night before, they will not be crispy.

  5. PJ says:

    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. :-)