Cucur udang/malaysian prawn fritters

3 servings
30 min
15 min
Very Easy


Number of serving: 3
1 cup all purpose flour

1/2 cup tapioca starch

1/2 cup rice flour

1 tsp baking powder

1/2 tsp salt

2 tbsp oil

1 tsp tumeric powder

1/2 tsp pepper

1/2 tsp chicken granules

1 cup water

1 1/2 cup bean sprouts

1/2 cup garlic chives

16 - 20 small shrimps

Oil for deep-frying


  • Combine the all-purpose flour, tapioca starch, rice flour, baking powder, salt, pepper, chicken granules and tumeric. and mix well.
  • Add water and oil to make a thin batter. Then stir in the chives and bean sprouts. Heat the oil in medium heat. Place a small ladle in the oil to and heat until ladle is hot. Then lift the ladle out from the oil and allowing excess oil to drip off.
  • Using the chopsticks, pick up a bunch of vegetables together with as much batter as possible on to the hot ladle. Put a piece of shrimp on to the center of the vegetables and press it in. Lower the ladle into the oil, when the base of the fritter has formed a crust, it will dislodged by itself if the ladle is hot enoughto begin with, if it does not fall off, gently push it out of the ladle with the tip of a spatula or small knife and allow it to continue frying in the oil until golden brown.


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