Malaysian · PANTRYHOP RECIPE
Cucur Udang
40 minutes · 4 servings · omnivore
A common Malaysian prawn fritter made here in a simple skillet style.
Ingredients
Check you have the quantities below.
- 200 g all-purpose flour
- 50 g rice flour
- 1 tsp baking powder
- 1 tsp salt
- 300 ml water
- 200 g shrimp, chopped
- 1 cup bean sprouts
- 2 spring onion, chopped
- 3 tbsp oil for pan-frying
Let’s make it
- Whisk flours, baking powder, salt, and water into a thick batter. Stir in shrimp, bean sprouts, and spring onion.
- Heat oil in a skillet over medium heat. Drop in spoonfuls of batter and flatten slightly.
- Cook 2–3 minutes per side until golden and the shrimp are pink and cooked through.
- Drain briefly on paper towels.
- Serve warm with chili sauce if desired.
For children, use smaller fritters and more bean sprouts so each bite is lighter.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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