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Cucur Udang – Shrimp Fritters with Bean Sprouts
Cucur udang are Malaysian shrimp fritters you get at street stalls with afternoon tea. You stir a batter of wheat and rice flour with a pinch of turmeric and mix in small shrimp, bean sprouts and garlic chives. Dropped by the spoonful into hot oil, the fritters turn flat, crisp and jagged at the edges. You dip them in sweet chili sauce and eat them warm, before they go soft.
Cucur Udang – Shrimp Fritters with Bean Sprouts
Laura Chen
4
20 minutes
20 minutes
415
Malaysian
Snack
Cucur Udang are flat, crisp fritters of flour batter with small shrimp, bean sprouts and garlic chives. Malaysian street stalls sell them by the bagful in the afternoon with sweet chili sauce. For Vietnamese tôm chiên xù you bread whole shrimp, while here they sit in a light batter with vegetables.
Ingredients
- 150 g all-purpose flour
- 50 g rice flour
- 1 tsp baking powder
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp white pepper
- 1 egg
- 220 ml ice-cold water
- 250 g small shrimp, peeled
- 100 g bean sprouts
- 1 small onion, finely diced
- 30 g garlic chives (Chinese chives), in 2 cm pieces
- 1 red chili, finely chopped
- 700 ml vegetable oil for deep-frying
- 6 tbsp sweet chili sauce
Instructions
- Mix the all-purpose flour, rice flour, baking powder, turmeric, salt and pepper. Stir in the egg and water into a thick batter that runs slowly off the spoon. Let it rest for 10 minutes.
- Roughly chop half of the shrimp and leave the other half whole. Fold the shrimp, sprouts, onion, garlic chives and chili into the batter.
- Heat the oil in a pot, at least 5 cm deep, to 175°C (350°F). The handle of a wooden spoon will then form fine bubbles right away.
- Using a tablespoon, drop flat mounds of 2 tbsp of batter each into the oil, 4 to 5 at a time.
- Fry the fritters for 3 to 4 minutes, turning once, until golden brown all over and the shrimp are pink inside.
- Drain them on paper towels and serve warm with sweet chili sauce.
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