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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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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.
Hi Bee,
Hope all is well.
Just curious on the shrimp fritters ingredients.
If I were to use gergarau, do I still need to put in prawns? And how much to put in?
Thks & Rgds.
Datin Sally D.
if you have gergarau, you don’t have to use prawn. I am sorry but I can’t advice because I didn’t use gerarau.
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
Awesome.
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
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.
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.
Hi Marcia, thanks for your comment, I don’t have the garlic chili sauce recipe now.
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.
Awesome thanks and please try more recipes!
Thanks, Bee. It is really delicious and easy recipe. We did enjoy it.
Awesome Eliza! Please try more recipes on my site!
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.
Hi Duncan, thanks for trying my recipe!
Why do you not offer a print friendly option with no pictures?
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.
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.
Yes thanks Michael.
Why not get with the times and use Pinterest ? One click and the recipe is yours, pictures and videos included. It is a really handy tool. I have mine set up with different folders : beef, chicken, ham and pork, veggies and sides, desserts, bread, breakfast, etc. Easy to search and find recipes for forever.
You actually honored your readers with this great recipe in 2013-09-13. Worth repeating. Thank you. Great dish.