Cucur Udang like ukoy is a shrimp fritter mixed with other ingredients, the difference is that the Filipinos use squash and the Malaysians use corn and chillies.
I love discovering dishes that have close similarities to a Filipino food item, these dishes that have nearly the same ingredients but prepared in a different way. It always makes me think why it was done differently and how would that slight variation affect the taste of the final dish.
Cucur Udang like ukoy is a shrimp fritter mixed with other ingredients, the difference is that the Filipinos use squash and the Malaysians use corn and chillies. Another difference is the sauce served together with this fritters, usually in the Philippines we use vinegar as its dip while in Malaysia they use sweet chilli sauce and sometimes peanut sauce. I tried this several times when I was in Malaysia and I love its texture, similar to Ukoy its crispy outside but soft and moist inside. The different textures and flavour you get from corn, onions and chillies adds to the character of the whole dish, best served fresh and consumed on its own. If you love ukoy or any savoury fritter then I don’t find any reason why you would not like this Malaysian treat.