📝 About This Recipe
A beloved street food staple across Malaysia, Cucur Udang is the ultimate savory snack, boasting a shatteringly crisp exterior and a soft, airy center. These fritters are packed with fresh chives, crunchy bean sprouts, and sweet prawns, creating a symphony of textures in every bite. Whether served as a rainy-day treat or a festive appetizer, their golden hue and aromatic spice profile make them an irresistible crowd-pleaser.
🥗 Ingredients
The Batter Base
- 2.5 cups All-purpose flour (sifted)
- 2 tablespoons Rice flour (for extra crunch)
- 1 teaspoon Baking powder
- 1/2 teaspoon Turmeric powder (for that iconic golden color)
- 1 teaspoon Salt (adjust to taste)
- 1.5 cups Ice-cold water (added gradually to reach consistency)
- 1 large Egg (beaten)
Vegetables and Prawns
- 200 grams Small prawns (peeled and deveined for the batter)
- 12-15 pieces Medium prawns (shell-on, to be placed on top of each fritter)
- 1 medium Yellow onions (thinly sliced)
- 1 bunch Garlic chives (cut into 2-inch lengths)
- 1 cup Bean sprouts (tails removed if preferred)
- 1 piece Red chili (deseeded and finely chopped)
For Frying
- 3 cups Vegetable oil (for deep frying)
Spicy Chili Dip
- 1/2 cup Bottled chili sauce (Maggi or Lingham's brand recommended)
- 3 tablespoons Roasted peanuts (crushed finely)
- 2 pieces Calamansi lime (juiced)
- 1 teaspoon Sugar (to balance heat)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, rice flour, baking powder, turmeric powder, and salt until well combined.
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2
Create a well in the center of the dry ingredients and pour in the beaten egg and half of the ice-cold water.
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3
Gently whisk from the center outward, gradually adding the remaining water until you achieve a thick, smooth batter that coats the back of a spoon.
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4
Fold in the small peeled prawns, sliced onions, garlic chives, bean sprouts, and chopped red chili. Ensure all vegetables are evenly coated in the batter.
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5
Let the batter rest at room temperature for at least 15-20 minutes. This allows the gluten to relax and results in a lighter texture.
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6
While the batter rests, prepare the dipping sauce by mixing the chili sauce, crushed peanuts, lime juice, and sugar in a small bowl. Set aside.
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7
Heat the vegetable oil in a deep wok or heavy-bottomed pot over medium-high heat (about 350°F / 175°C).
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8
Submerge a stainless steel ladle into the hot oil for 1 minute. Heating the ladle prevents the batter from sticking to it.
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9
Lift the hot ladle and fill it about 3/4 full with the batter mixture. Gently press one whole medium prawn onto the top of the batter.
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10
Lower the ladle back into the hot oil. Hold it submerged for 30 seconds until the edges of the fritter start to firm up and pull away from the ladle.
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11
Gently shake the ladle or use a butter knife to slide the fritter into the oil. Repeat the process for 3-4 fritters at a time, being careful not to overcrowd the wok.
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12
Fry the fritters for 4-5 minutes, turning them occasionally, until they are deeply golden brown and the prawn on top is crispy and pink.
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13
Use a slotted spoon to remove the fritters and drain them on a wire rack or paper towels.
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14
Serve immediately while hot and crispy with the prepared peanut chili dip.
💡 Chef's Tips
Use ice-cold water for the batter to inhibit gluten development, resulting in a crispier finish. Do not skip the resting time for the batter; it's the secret to a light, airy interior. Ensure your oil is at the right temperature (350°F); if it's too cool, the fritters will be greasy; if too hot, the inside will be raw. Pre-heating the ladle in the oil is crucial for the 'street food' shape and to ensure the fritter releases easily. For a vegetarian version, omit the prawns and add extra firm tofu cubes or corn kernels.
🍽️ Serving Suggestions
Serve with a side of fresh cucumber slices and jicama to provide a cooling contrast to the fried fritters. Pair with a glass of iced Teh Tarik (pulled milk tea) for the authentic Malaysian experience. Cut the larger fritters into quarters using kitchen shears for easier snacking at parties. Add a side of pickled red onions to cut through the richness of the fried batter. Serve as part of a larger 'Makan' spread alongside Chicken Satay and Nasi Lemak.