Crispy fried fritters of bean sprouts and shrimp in a light turmeric batter, a beloved Malaysian tea-time snack.
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.
Serves 4
Whisk flour, rice flour, water, turmeric and salt into a smooth, thin batter.
Fold in bean sprouts and scallions.
Heat oil in a wide skillet to 350F/175C.
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.
Fry 3-4 minutes per side until deeply golden and crisp.
Drain and serve hot with sweet chile sauce.
Keep the batter thin so the fritters cook through quickly and crisp evenly rather than staying doughy in the middle.
Press the shrimp into the batter right after ladling it into the oil, before it fully sets, so they adhere properly.
Fry at a steady, hot temperature so the bean sprouts cook through and the fritter develops a properly crisp exterior.
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.
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.
Cucur udang is a beloved Malaysian tea-time snack, part of a broader Southeast Asian tradition of savory vegetable and shrimp fritters, commonly found at hawker stalls and enjoyed alongside a cup of tea in the late afternoon.
You can, but leaving them on and frying until crisp is traditional, and the shells become perfectly edible and crunchy once properly fried.
The oil temperature was likely too low — maintain a steady, hot frying temperature and don't overcrowd the pan.
Add a bit more water, a tablespoon at a time, until the batter reaches a thin, easily pourable consistency.
Per serving (130g / 4.6 oz) · 4 servings total
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