Cucur Udang

Prawn Fritters

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Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

Warning: These fritters are seriously addictive! Once cooked, they are crispy on the outside, and soft and fluffy on the inside. They make great party food as they can be prepared ahead, then kept warm in the oven.


  • 350 g (12 oz) plain flour
  • 2 Tbsp cornflour
  • 2 tsp baking powder
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 150 g (5⅓ oz) prawns, peeled and deveined
  • 1 medium white onion, peeled and diced
  • 3 spring onions, finely chopped
  • 100 g ( oz) bean sprouts, tailed
  • 85 g (3 oz) carrot, peeled and shredded
  • 1 green chilli, finely chopped
  • 250 ml (8 fl oz / 1 cup) water
  • Vegetable oil, as needed for deep-frying


  • Place the plain flour, cornflour, baking powder, turmeric powder and salt in a mixing bowl. Mix well.
  • Add the prawns, onion, spring onions, bean sprouts, carrot and chilli. Mix well so the flour mixture coats the prawns and vegetables.
  • Add the water a little at a time, stirring until the batter is slightly loose but not runny. Set aside for 15 minutes for the baking powder to work.
  • Heat sufficient oil for deep-frying in a wok over medium heat.
  • Dip a small round metal ladle in the hot oil for few seconds to heat it up, then pour 1–2 Tbsp batter into the ladle. Lower the ladle quickly back into the hot oil to let the batter cook. As the batter cooks, it will loosen from the ladle. Turn the fritter over occasionally until it is evenly golden brown. Remove and drain well on paper towels.
  • Repeat with the remaining ingredients.
  • Serve warm with sweet chilli sauce on the side.