prawn fritters (cucur udang)

These Malaysian shrimp fritters are easy to prepare. The fritters are traditionally served as an appetizer – however you choose to serve it, they are simply delicious!


If using uncooked prawns (they are pink when cooked) just pour hot boiling water over the prawns then after 1 minute, place immediately in cold water. Then chop up for this recipe. Also you can remove the egg if desired – the original recipe did not have an egg – but on our test kicthen we felt the egg would help bind the mix a little more easily for the home cook.



1 1/2 cups plain flour

1/4 tsp turmeric powder

1 tsp chicken stock powder

1 egg

½ cup water

1 handful bean sprouts, roughly chopped

1 handful carrots, diced

1 handful cabbage, finely sliced

1 Tbsp chives, finely chopped

1 Tsp spring onion, diced

4 large king prawns, shelled, de-veined and cut into small pieces

oil for frying (approx 1 cup)

salt and pepper to taste

a squeeze of lemon juice



Add powders to the flour and mix well. Add the egg and water – making a base for the fritters. Add chopped vegetables, herbs and prawns and mix well.


Add salt and pepper to taste and squeeze of lemon juice.

Heat a large deep-dish frying pan with sufficient oil for deep frying until it reaches 160°C.  Make large spoonfuls of the mixture and slowly add to the bubbling oil. Deep fry for 1-2 minutes, until golden brown.  Alternatively, we cooked for a few minutes each side in a fry pan with a little rice bran oil.


Serve while hot, garnished with parsley or chives and with a sweet chilli dipping sauce.



  • The smaller the vegetables are diced and sliced, the more the fritter will ‘melt in your mouth’
  • You can use frozen prawns for convenience. Run prawns under cold water in a sieve for a minute or so to thaw, then squeeze gently to remove the excess water before adding to the mix
  • If you don’t want to make all of the fritters at once, the mixture will keep in an airtight container in the refrigerator for up to 24 hours
  • When frying, don’t overcrowd the pan as it will lessen the temperature of the oil