Cucur Udang

Fried Prawn Fritters with Sauce

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Devour these fried prawn fritters, commonly known as ‘cucur udang’ in Malaysia, served alongside a refreshing sweet and sour sauce. Simply scrumptious!

Let's start cooking!

Pounded shrimp and ikan bilis

Step 1 - Pound shrimp and ikan bilis

  • With a mortar and pestle, pound dried shrimp and ikan bilis until flaky.
If you don’t have a mortar and pestle at home, put the dried shrimp and ikan bilisin a ziplock bag, then pound it with a heavy object (such as a rolling pin).
Prawn fritter batter

Step 2 - Make prawn fritter batter

  • In a mixing bowl, sift flour and add pounded ingredients, red chili, ku cai leaves, spring onions, beaten egg, 1 clove minced garlic, 1 tsp salt, 1 tsp white pepper, 1 tsp onion powder and prawns.
  • Combine well until evenly coated.
  • Gradually add 1 cup water to the mixing bowl while still whisking, until viscous but still fairly stiff.
Deep-fried prawn fritters

Step 3 - Deep-fry prawn fritters

  • In a pot or deep pan on medium-high heat, half filled with hot oil, deep-fry prawn fritters.

    Ensure that you do not fry too many fritters at a time to allow even cooking and prevent it from sticking to each other.
  • Dip a spoon in oil to coat it before scooping 1 Tbsp batter.

  • Drop batter into the oil and fry for 3 to 4 minutes, until brown.

  • Repeat until batter is used up.

    Coating the spoon in oil prevents batter from sticking.
  • Drain fried prawn fritters on a paper towel lined plate.

Spicy dipping sauce

Step 4 - Make dipping sauce

  • In a small bowl, mix together ¼ cup water, 2 Tbsp fish sauce, 1 tsp rice vinegar, lime juice, big red chili, ½ tsp minced garlic and 1 Tbsp brown sugar until sugar is dissolved.

Plate and serve!

Prawn fritters with dipping sauce

Place fried prawn fritters onto serving plate. Serve hot with dipping sauce on the side.

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