Cucur Udang

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Adjust Servings:
150 grams Raw shrimp peeled and deveined
1/2 cup All purpose flour
1/4 cup Cornstarch
1/4 teaspoon Baking powder
1/4 teaspoon Salt
1/4 teaspoon Turmeric powder
1/8 teaspoon White pepper
1/4 cup Spring onions chopped
1/4 cup Ice cold water
1 Egg white beaten
for frying Vegetable oil
for serving Sweet chili sauce
for serving Cucumber slices

Nutritional information

20 g
Total carbohydrates
15 g
15 g
Total fat

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Cucur Udang

Malay shrimp fritters

  • 30 minutes
  • Serves 2
  • Easy




Savor the Sizzle: Crispy Cucur Udang (Malay Shrimp Fritters) for Two!

Craving a taste of Southeast Asian street food? Look no further than Cucur Udang, crispy and flavorful shrimp fritters perfect for a snack, appetizer, or light meal. This authentic Malaysian recipe, designed for two, is your gateway to a delicious adventure, ready in just 30 minutes. So, let’s get your wok sizzling!

Indulge in the irresistible combination of crispy shrimp and light batter with this authentic Cucur Udang recipe. Ready in just 30 minutes, this Malaysian street food favorite is perfect for sharing with friends or enjoying a light meal. Follow our step-by-step guide and tips to recreate the perfect texture and flavor, and experience the magic of Southeast Asian cuisine in your kitchen!


  • For a thicker batter and fluffier fritters, add a tablespoon of grated potato or grated zucchini to the batter.
  • Use a thermometer to ensure the oil temperature stays consistent for even cooking.
  • Don’t overcrowd the pan when frying, as it will lower the oil temperature and make the fritters greasy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for a few minutes to regain their crispness.



Rinse and devein the shrimp. Pat them dry with paper towels to ensure the batter adheres properly. You can leave them whole or chop them into smaller pieces for quicker cooking.


In a large bowl, whisk together the flour, cornstarch, baking powder, salt, turmeric powder, and white pepper. Gradually add the ice-cold water while whisking continuously until you achieve a smooth, thick batter. Gently fold in the beaten egg white and chopped spring onions until just combined.


Dip each shrimp generously in the batter, ensuring it's fully coated. Don't over-dip, as it can make the fritters heavy.


Fill a wok or deep fryer with enough vegetable oil to reach a depth of about 2 inches. Heat it to 350°F (175°C). You can test the temperature by dropping a small cube of bread into the oil. If it sizzles and floats, the oil is ready.


Carefully drop the coated shrimp into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked fritters to a paper towel-lined plate to drain excess oil.


Arrange the Cucur Udang on a serving platter garnished with cucumber slices (optional). Serve immediately with sweet chili sauce for dipping. The contrasting textures of the crispy fritters and the fresh cucumber, combined with the sweet and spicy chili sauce, create an explosion of flavors in every bite.


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