Crispy Prawn Fritters (Cucur Udang)

Crispy Prawn Fritters (Cucur Udang) recipes

Crispy Prawn Fritters (Cucur Udang)

300g self-raising flour, sifted
3 eggs
350ml water
2 tsp turmeric powder
1 tsp chicken stock granules

Ingredients A:
200g prawn meat, diced.
1/2 carrot, shredded finely.
1 big onion, chopped.
100g bean sprouts, tailed.
2 stalks spring onion, chopped.

Ingredients B:
Some whole prawns, as decoration.
5 cups oil for deep-frying.


  1. Batter: Mix all the ingredients in one direction until smooth and free from lumps.
  2. Add ingredients A and stir until well-combined.
  3. Heat up oil for deep-frying, dip ladle in the hot oil for 1 minute to heat up.
  4. Spoon batter into the ladle until full and arrange one prawn on top as decoration.
  5. Dip ladle into the hot oil and deep-fry until the batter can leave the ladle, fry until golden brown.
  6. Dish and drain. Serve hot with chili sauce.


  1. The ladle used for frying should not be too deep, otherwise the fritters will be very thick.
  2. You can use fine Ikan Bilis as a substitute for prawns.
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