Cucur Udang (Prawn Fritters) A Classic Snack

The prawn is dipped in the liquid thick batter consisting of wheat flour, egg, chives, chilli, turmeric powder, water and salt. Deep fry the batter to give it a flavourful taste.

Cucur Udang (Prawn Fritters)
The turmeric yellow colour of the fritters with the red chilli and green chives in it, look appealing to eat. The sweetness of the pink prawn added to the scrumptious taste.

Cucur Udang can be eaten for breakfast or as a snack for afternoon tea.

Dip the prawn fritters in satay sauce for a marvellous taste to be enjoyed with family.

My experience cooking Cucur Udang

The following Recipe Cucur Udang that I make is based on my observation and experiences.

In the past, I had used bean sprouts. However, it turned my batter become soggy after deep fried it.

Through eating experience, I encountered one stall owner using chives in her Cucur Udang. However, it is rare occasions to have a stall owner using chives as it is pretty expensive.

Therefore, I tried to remake it at home and my Cucur Udang tastes better.

It is lucky for me that I grew my own chives in the big pot outside my kitchen.

The chives are gathered from my little garden and cut about two to three centimetres long until they filled a cup.

Put the cut chives once the batter is ready to get a fresh taste of fresh veggies.

Since then, I have been using chives to make Cucur Udang.

Adding fresh red chilli to give it a piquant taste as I like it to be a little spicy.

To have Cucur Udang turn to crispy golden-brown crust on the outside, I have to use a lot of cooking oil to fry the fritters. The inside texture is soft with the taste of prawns and vegetables.

Crispy Cucur Udang

The type of prawn used can determine the level of crispy in Cucur Udang.

Type of prawn to choose

Prawn is considered optional in eateries in Malaysia as the price is a bit high. However, as we make this at home adding prawns will make it tastier with cost-saving.

You can use any fresh prawn either ocean or farm prawn. One can use any size of prawn. Cucur Udang can be made with small, medium or big prawns.

The outcome of fritters according to the prawn size.

  1. Small Prawns

The ratio of the small prawn with the batter is six to one. That means for every one scoop of batter use six small prawns.

You have to put a big number of small prawns in the batter because the flesh is little.

The skin of the small prawn helps the fritters taste crispy.

You can hear the crunchy sound when we bite the fritters using small prawns.  

  1. Medium Prawns

The ratio of the small prawn with the batter is two to one.

That means for every one scoop of batter use two medium size prawns.

This medium-sized prawn makes the Cucur Udang a little less crispy than using the small prawns.

I would like to describe the taste of Cucur Udang become juicy and soft inside with a little crunchy on the outside.

The medium-sized prawns also make the Cucur Udang also has a naturally sweet taste.  

  1. Large Prawns

The ratio of the large prawn with the batter is one to one. That means for every one scoop of batter using one large prawn.

The Cucur Udang taste juicy with the large flesh coming from the large prawn. Even using large prawn, I do not remove the skin of the prawn as it does have an effect of crispy texture to my Cucur Udang.

  1. Dried shrimp

Prawn fritters can also be made by using dried shrimp and it is much easier. The taste will be no sweet.  

With this dry prawn, you just need to have a pinch of salt.

How to put prawn in the batter

Clean the prawn and do not remove the shells. Mix all ingredients in a big bowl except the prawn.

I make sure each fritter gets equal prawn by scooping the batter and then putting the prawn in it.

Scoop the batter in a bowl by using a spoon separately and put in a soup ladle.

For one Cucur Udang, pour seven to ten tablespoons of batter into the soup ladle. Bring the soup ladle to the oil and slowly pour in the batter from the side of the pan.

The function of the ladle is used as a mould to shape the batter. You do not use the ladle to scoop the batter as it is messy.

Deep fry until golden brown with slow heat.

For dried shrimp

The preparation for dried shrimp is a little bit different.

Use half a cup of dried shrimp and soak for 20 minutes to soften it.

Remove the water and pound the shrimp.

Then take wheat flour, chilli, turmeric powder, salt and water. In one bowl mix all the ingredients together.

Add water gradually until it becomes a thick batter.

Recipe Cucur Udang

Prep time: 10 minutes

Cook time: 20 minutes

Serving size: 10 pieces


  • 2 cup wheat flour
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 chilli
  • 1 cup cut chives
  • 2 ½ cup of water
  • 1 egg
  • 12 medium prawns
  • 2 cups of cooking oil for deep-fried


Mix wheat flour, salt, turmeric powder, sliced chilli and chives. Add in water and egg. Stir thoroughly to make a batter.

Clean the prawn without removing the shell. Put aside.

Scoop the batter and put it in the soup ladle.

Add in prawn and fry with medium heat until golden brown. Fry three batter in each frying session.

How to eat Cucur Udang

Cut the fritter into small pieces with parts of prawn in each portion.

It’s nice to eat with satay sauce.

If you could not make satay sauce because either no ingredients were available or time did not permit, have it with any chilli sauce sold in the market.

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