Cucur Udang

Fried Prawn Fritters with Sauce

Based on 2 ratings

30

min

Preparation

30

min

Cook

Med

Difficulty

4

Steps

19

Ingredients

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.

Enjoyed our recipe?

Tap on the number of stars