Cucur Udang (Malaysian Shrimp Fritters)

About This Recipe

Cucur udang are savory Malaysian fritters, a thin, turmeric-tinted batter studded with bean sprouts and topped with a whole shrimp before frying, similar in spirit to the Filipino ukoy but distinctly Malaysian in seasoning. The batter stays deliberately light so the fritters cook through quickly and crisp evenly, the shrimp pressed on top becoming perfectly crunchy and edible, shell included, once properly fried. Sold at Malaysian hawker stalls and made at home for tea time, cucur udang are traditionally dipped in a sweet chile sauce, their crispness and savory shrimp flavor making them an addictive snack any time of day.

Ingredients

Serves 4

• 1 cupall-purpose flour
• 2 tbsprice flour
• 1 cupwater
• 1/2 tspturmeric
• 1 tspsalt
• 2 cupsbean sprouts
• 3scallions(chopped)
• 200 gsmall shrimp(shell-on)
• 2 cupsvegetable oil(for frying)
• 1/3 cupsweet chile sauce(for dipping)

Instructions

1. 1

   Make the batter

   Whisk flour, rice flour, water, turmeric and salt into a smooth, thin batter.

2. 2

   Add vegetables

   Fold in bean sprouts and scallions.

3. 3

   Heat the oil

   Heat oil in a wide skillet to 350F/175C.

4. 4

   Fry

   Ladle a portion of the batter into the hot oil, spreading it thin, and immediately top with 2-3 shrimp, pressing gently into the batter.

   Press the shrimp into the batter right after ladling it into the oil, while it's still spreading — this helps them adhere and cook evenly.

5. 5

   Cook

   Fry 3-4 minutes per side until deeply golden and crisp.

6. 6

   Serve

   Drain and serve hot with sweet chile sauce.

Variations

• •

  Some versions add shredded sweet potato to the batter for extra texture.

• •

  A version without shrimp, using just vegetables, is a common vegetarian alternative.

• •

  Adding a pinch of chile powder to the batter gives a spicier fritter.

Storage

Best eaten fresh and hot; refrigerate leftovers up to 2 days and reheat in an oven or air fryer to help re-crisp rather than microwaving.

Frequently Asked Questions