Cucur Udang (Prawn Fritters)
Cucur Udang (Prawn Fritters) Recipe: prawn fritters. Cucur Udang is also commonly known amongst Malaysians as “jemput jemput udang“, “jemput” meaning “invitation” and “udang” being “shrimps”. It is called “jemput” because of the bite-size of the fritters.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Malaysian Recipes
Cuisine: Shrimp
Keyword: Cucur Udang
Servings: 4 people
Calories: 224kcal
- 200 g (7 oz) plain flour, or self raising flour
- 1 cup water
- 1 teaspoon chili paste optional, but makes the color nicer
- 1/2 green onion chopped to small pieces
- 1 red chili thinly sliced
- 3 chives cut to 1-inch strips (2 cm)
- 1/2 cup cooked corn kernels
- 80 g (3 oz) small fresh shrimps, beheaded
- 1/2 teaspoon salt
Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery.
Throw in the chopped onions, chives, sliced chili, corns, prawns and combine.
Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it's time to cook the cucur udang.
Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying. Don't cramp too many pieces at one time, as they need room to fry around until they reach a golden brown color, about 3-5 minutes.
Transfer to a cooling rack and repeat with remaining mixture. This recipe makes about 20 cucur udang, enough for 4 persons.
Serving: 4people | Calories: 224kcal | Carbohydrates: 43g | Protein: 10g | Fat: 1g | Cholesterol: 50mg | Sodium: 489mg | Fiber: 1g | Sugar: 1g