Cucur udang (Prawn fritters)

Cucur Udang (Prawn Fritters)

While hunting around a few familiar food blogs for my nasi lemak recipe, I came across one for cucur udang and was instantly captivated. Now, in case you think that I have a habit of downing down deep fried dishes like there was no tomorrow, let me reassure you that it is not the case – the last time I had any deep fried home-made dishes was when I made some home-styled meatballs. That was over six months ago.

Prawn fritters were a favourite of mine when I was still in Malaysia – they come in a variety of forms, depending on who is making them. The guy who sells rojak likes them perfectly and fat together with the crispy thin, nearly burnt pieces. The Malay lady who sells my favourite nasi lemak likes them in bite-sized balls and the Chinese guy at the local night market likes them in perfect circles of 1 cm thickness with a piece of shrimp in the middle. Yes, everyone has their own way of making this yummy dish.

And the best part about cucur is that you can find them with all sorts of things – bananas, anchovies (ikan bilis), or just with onions and red chilli.

Yes, as you can guess, being pregnant in a foreign country is hard for someone like me. I still have Malaysian tastebuds even though I do enjoy other types of cuisine. So I settled for some very nice cucur with a few adjustments here and there! Since I’m not a big fan of corn, I left that out and just made it with heaps of onions, chives and red chillis…simply delish, I tell you!!!! And this will last me for the next eight or so months. Yes, deep frying items have a way of turning me off the method for a while. šŸ™‚

Cucur udang (Prawn fritters)

Red chilli
Salt to taste
A pinch of baking powder
A pinch of chilli paste


  • Shell and chop up prawns into small chunks. Omit this step if you’re using small prawns or shrimp.
  • Finely slice the chilli and chives lengthwise into 2cm long slices before dicing up the onions.
  • Mix the flour, salt, baking powder, water and chilli paste together until the batter is thick but not watery before adding in the prawns, chives, red chilli and onions.
  • Deep fry until golden brown on high to medium high heat and serve fresh with a healthy helping of sweet chilli sauce.

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