Cucur Udang (Traditional Prawn Fritters)


20 small prawns, washed
275g self-raising flour
60g rice flour
1 small egg, lightly beaten
A handful of bean sprouts, tailed
1 stalk spring onion, chopped
1 green chilli, finely sliced
½ an onion, finely sliced
350ml water


1 tsp salt
¼ tsp pepper
½ tsp sugar
½ tsp chicken stock granules
½ tsp sesame oil
Oil for deep-frying


Sift both flours into a large mixing bowl and add seasoning. Add beaten egg and mix into a batter with water. Stir in bean sprouts, spring onion, chilli and onion then leave batter to stand for 30–40 minutes.

Heat a metal ladle in hot oil for half a minute. Fill the hot ladle with 1½ tablespoons of the batter mixture. Place a prawn in the centre and press lightly down with a single chopstick.

Lower the ladle into the hot oil and lightly bathe with oil. Deep-fry until the cucur turns light golden.

Loosen the cucur from the ladle with the help of a small sharp knife. Let it cook further for a minute or until the cucur turns golden brown.

Drain on absorbent kitchen paper towels. Serve the cucur with chilli coriander mayonnaise.

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