Malaysian prawn fritters, often called cucur udang, are crisp-edged bites of prawn, bean sprouts, onion and herbs held together with a lightly seasoned batter. Rice flour helps them fry up crunchy while the centers stay tender, and they are commonly served hot with a sweet, tangy or spicy dipping sauce.
Ingredients
- 8 oz (225 g) raw medium prawns or shrimp, peeled, deveined and cut into ½-inch (1 cm) pieces
- 1 cup (125 g) all-purpose flour
- ½ cup (80 g) rice flour
- 1 tsp (4 g) baking powder
- ¾ tsp (4 g) fine salt
- ¼ tsp (0.5 g) ground white pepper
- ½ tsp (1.5 g) ground turmeric, optional, for color
- 1 large egg (about 50 g), lightly beaten
- ⅔ cup (160 ml) cold water, plus up to 2 tbsp (30 ml) if needed
- 1 cup (100 g) bean sprouts, trimmed if long
- ½ cup (50 g) thinly sliced scallions
- ½ cup (75 g) thinly sliced yellow onion
- ¼ cup (10 g) chopped fresh cilantro leaves and tender stems
- 2 garlic cloves (6 g), finely grated or minced
- 3 cups (710 ml) neutral oil for shallow frying, such as canola or peanut oil; use only as much as needed for a 1-inch (2.5 cm) depth
- ½ cup (120 ml) bottled sweet chili sauce, for serving, or another dipping sauce of your choice
Instructions
- Prepare the prawns and vegetables. Pat the prawns dry with paper towels, then cut them into small, roughly even pieces so they distribute through the batter and cook at a similar rate. Thinly slice the onion and scallions, chop the cilantro, and prepare the bean sprouts and garlic. Keeping the prawns dry helps the batter cling instead of becoming watery.
- Mix the dry ingredients. In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, white pepper and turmeric, if using. Breaking up any small flour lumps now makes it easier to get an even batter without overmixing later.
- Make the batter. Whisk the beaten egg and ⅔ cup (160 ml) cold water together in a separate bowl. Pour the mixture into the dry ingredients and stir just until no dry pockets remain. The batter should be thick enough to coat a spoon but loose enough to fall from it slowly. If it is stiff, add water 1 tablespoon (15 ml) at a time, stopping as soon as it loosens.
- Fold in the fillings. Add the prawns, bean sprouts, scallions, onion, cilantro and garlic. Fold until the ingredients are coated and spread throughout. Avoid vigorous stirring, which can make the fritters dense. The batter will look crowded with vegetables and prawns; that is the intended balance rather than a sign that you need to add more flour.
- Heat the oil. Pour oil into a heavy skillet or small wok to a depth of about 1 inch (2.5 cm). Heat over medium to medium-high until it reaches 350°F (175°C) on a frying thermometer. If you do not have one, a small dab of batter should bubble steadily and float without turning dark immediately. Adjust the heat as needed to keep the oil from smoking.
- Fry the fritters in batches. Scoop about 2 tablespoons (30 ml) of batter per fritter into the oil, leaving space between them. Flatten each mound gently with the back of the spoon so it cooks through; do not crowd the pan, since too many fritters lower the oil temperature. Fry for about 2 minutes on the first side, turn carefully, then fry for another 1½ to 2 minutes until deeply golden and crisp. The timing depends on the fritter’s thickness and the oil temperature, so use appearance and a thermometer rather than time alone.
- Check doneness and drain. Check a thicker fritter in the first batch with a food thermometer. Because this batter contains egg, the center should reach the USDA FSIS safe minimum of 160°F (71°C); the prawns should be opaque throughout and reach at least 145°F (63°C). If the outside browns before the center is done, lower the heat slightly and make the next fritters smaller or flatter. Transfer cooked fritters to a wire rack set over a tray, or to a paper-towel-lined plate, and let excess oil drain.
- Finish the batches and serve. Let the oil return to 350°F (175°C) between batches and repeat with the remaining batter. Frying in small batches should take about 18 minutes overall, including the time for the oil to recover. Serve the fritters hot, while the edges are at their crispest, with sweet chili sauce or another dip on the side.
Tips
- Keep the batter fairly thick. Bean sprouts and onion release moisture, so a loose batter can spread into thin, oily pancakes. Start with the measured water and add only enough extra to make the mixture scoopable. If the vegetables have been rinsed, dry them well before mixing them in.
- Use rice flour for crunch, but adapt if needed. Rice flour is widely used in crisp fritter batters and gives these a lighter, crisp coating. If it is unavailable, use an equal amount of additional all-purpose flour; the fritters will still work, though their crust will be a little less crisp and more bread-like.
- Manage oil temperature and batch size. A crowded pan cools the oil, which encourages fritters to absorb oil rather than brown. Fry only a few at a time, and allow the oil to recover between batches. If they darken in less than a minute, the oil is probably too hot; if they sit quietly and soak up oil, it is too cool.
- Choose fresh or thawed prawns and dry them well. Frozen prawns are convenient, but thaw them in the refrigerator and pat them dry before chopping. Do not add frozen prawns directly to the batter: their ice and excess water can thin it and make the oil splatter.
Serving Suggestions
Serve cucur udang as a snack, starter or part of a larger Malaysian-style meal. Sweet chili sauce is an easy accompaniment, while sambal gives a hotter, more savory contrast. A squeeze of lime just before eating can brighten the rich fried coating. If serving several sauces, put them in small bowls so the fritters stay crisp until each person dips a bite.
For a fuller meal, pair the fritters with rice, a cucumber salad or lightly dressed greens. They also work well alongside other small dishes, such as stir-fried vegetables or a clear soup. Serve them soon after frying rather than stacking them in a covered bowl, where trapped steam softens the crust. If you are cooking for a group, fry in batches and move the finished fritters to a wire rack in a low oven while the remaining batter cooks.
Variations
There are regional and household variations of cucur udang, so the balance of flour, vegetables, seasoning and prawns can differ. This version uses common pantry ingredients and a mix of all-purpose and rice flour. For a more pronounced seafood flavor, you can replace up to 1 oz (28 g) of the fresh prawns with finely chopped dried shrimp. Rinse dried shrimp if they are salty, soak them in warm water until pliable, drain well and chop; they bring a concentrated, salty flavor, so reduce the batter salt slightly.
For extra heat, add 1 finely chopped red chili (about 10 g) to the batter or serve sambal on the side. A small pinch of chili flakes is a practical substitute, though it gives a less fresh, fruity heat. You can also replace some of the bean sprouts with finely shredded cabbage, keeping the total vegetable amount close to 2 cups (about 225 g). Cabbage makes the fritters slightly sweeter and more substantial; slice it thinly so it softens in the short frying time.
If you need a gluten-free version, use a certified gluten-free all-purpose flour blend in place of the wheat flour and check the baking powder label. The texture varies by blend, so add the water gradually until the batter is thick and spoonable. For a lighter vegetable-forward fritter, reduce the prawns to 6 oz (170 g) and add another ½ cup (50 g) of sprouts. Keep the pieces small and do not overfill the batter, or the fritters may be difficult to turn and cook evenly.
Storage and Reheating
For food safety, refrigerate cooked fritters within 2 hours of frying. Once they have cooled enough to stop steaming, place them in a covered container with paper towel beneath and between layers. They keep for 3 to 4 days in the refrigerator. The crust softens during storage, but reheating on a rack can bring back some crispness. Avoid leaving them at room temperature for longer than 2 hours, especially when the room is warm.
To reheat, arrange the fritters in a single layer on a wire rack over a baking sheet and warm them in a 375°F (190°C) oven for about 8 to 12 minutes, turning once if they are thick. Heat until the center reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. An air fryer also works: heat at 350°F (175°C), checking after 4 minutes and continuing until hot throughout. A microwave is quick but makes the crust soft, so use it only if crispness is not important.
For longer storage, freeze fully cooled fritters in a single layer until firm, then transfer them to a freezer-safe container or bag for up to 2 months for best quality. Reheat from frozen in a 375°F (190°C) oven, allowing extra time and checking the center reaches 165°F (74°C). Do not refreeze fritters that have been thawed and reheated.
Frequently Asked Questions
Can I make the batter ahead?
It is best to mix the batter shortly before frying. Once the vegetables and prawns are added, they release moisture, and the baking powder starts working; a long wait can leave the mixture looser and the fritters less crisp. You can measure the dry ingredients and prepare the vegetables in advance, then combine everything just before heating the oil.
Why are my prawn fritters soggy?
The most common causes are oil that is too cool, a crowded pan, or batter that is too thin. Check that the oil is near 350°F (175°C), fry a few fritters at a time, and let the temperature recover between batches. Also drain wet prawns and vegetables before mixing, and use a wire rack after frying so steam can escape from the underside.
Can I use cooked prawns?
Raw prawns are preferable because they cook along with the batter and are less likely to become tough. If cooked prawns are what you have, chop them small and fold them in at the end; fry until the batter is cooked through and the center reaches 160°F (71°C) because the mixture contains egg. Avoid extending the frying time unnecessarily, since already-cooked prawns can become chewy.
Can I bake these instead of frying them?
These fritters are designed for shallow frying, which creates their characteristic crisp edges and cooks the batter quickly. Baking a wet, vegetable-heavy batter usually produces a softer, more cake-like result. If you want to experiment, use a well-oiled muffin tin and expect a different texture; check the center reaches 160°F (71°C) before serving.
What can I use instead of bean sprouts?
Finely shredded cabbage is a practical substitute and is easy to find. Thinly sliced carrot or chopped chives can also work in smaller amounts, but they change the fritter’s texture and flavor. Whatever you choose, keep the total filling close to the recipe quantity and cut it small enough to soften during frying.
How do I keep the first batch warm without making it soft?
Set the oven to a low 200°F (95°C) and place the cooked fritters on a wire rack over a baking sheet while you fry the remaining batter. Keep them in a single layer and avoid covering them, since a lid traps steam. They are best served promptly, so use this method only for the time it takes to finish the batches.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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