For extra crispy fritters, ensure the oil is hot enough before adding the batter. Test with a small drop of batter – it should sizzle immediately. Don't overcrowd the wok, as this will lower the oil temperature and result in soggy fritters. Fry in batches for best results. Adjust the amount of hot water to achieve the desired batter consistency. It should be thick but pourable. Feel free to add other vegetables to the batter, such as shredded carrots or chopped green onions. For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili to the batter.
Cucur Udang (Prawn Fritters)
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING10 People
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VIEWS9
Delight your guests with these crispy, savory prawn fritters – a symphony of textures and flavors that comes together in minutes. The sweetness of corn, the subtle bite of onion, and the tender prawns are enveloped in a light, airy batter and fried to golden perfection. Serve immediately with your favorite dipping sauce for an unforgettable appetizer.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol34 mg
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Fiber1 g
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Protein5 g
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Saturated Fat1 g
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Sodium472 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large mixing bowl, combine the chopped shrimp, onion, diced potato, flour, cold water, corn kernels, egg, chicken bouillon granules, salt, baking powder, and baking soda. (2 minutes)
02
StepStir well to incorporate all the ingredients. Gradually add the hot water while mixing, creating a smooth batter. The batter should be thick enough to hold its shape but still easily drop from a spoon. (3 minutes)
03
StepLet the batter stand for 5 minutes to allow the baking powder and baking soda to activate, resulting in lighter, crispier fritters. (5 minutes)
04
StepWhile the batter rests, heat vegetable oil in a wok or deep skillet over medium-high heat (about 350°F or 175°C). The oil should be deep enough to fully submerge the fritters. (5 minutes)
05
StepCarefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the wok. Fry the fritters in batches, flipping halfway through, until they are golden brown and cooked through. This should take approximately 3-4 minutes per batch. (4 minutes)
06
StepRemove the fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. (2 minutes)
07
StepServe the Cucur Udang immediately while they are still hot and crispy. Pair them with your favorite dipping sauce, such as sweet Thai chili sauce or a homemade aioli.
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RECIPE REVIEWS
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Summer Vonrueden
Jul 2, 2025I used gluten-free flour, and they turned out just as good!
Xavier Reynolds
Jul 1, 2025The batter was a little too thick for me, so I added a bit more water. Perfect!
Newton Batz
Jun 29, 2025I added some red pepper flakes for a little kick, and they turned out amazing!
Fabiola Walsh
Jun 29, 2025I substituted the potato with sweet potato, and it was delicious!
Gilberto Schumm
Jun 28, 2025The chicken bouillon really adds a nice savory flavor.
Fatima Okon
Jun 25, 2025My kids devoured these! Will definitely be making them again.
Nikki Jerde
Jun 23, 2025Great recipe! The instructions were clear and easy to follow.
Daryl Haley
Jun 23, 2025These were so easy to make and everyone loved them! Definitely a new favorite.