Cucur Udang

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.

In South East Asia it’s a common phenomenon specially dishes in Singapore, Thailand, Malaysia, Indonesia and the Philippines.  Some good examples of these dishes are Assam Pedas Ikan which is nearly similar to the Sinigang na Isda, Cincau to Sago Gulaman, Kuih Kodok to Maruya and this post called Cucur Udang which is similar to Ukoy.

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.

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Cucur Udang

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Malaysian


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.


  • 1/2 cup corn kernels
  • 200g shrimps, shelled
  • 1 cup bean sprouts
  • 1 stalk spring onions, chopped
  • 1 red chili, thinly sliced
  • 1 tbsp chopped chives
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1 cup water
  • 1 tsp chili paste
  • salt
  • freshly ground black pepper
  • oil


  1. In a mixing bowl combine flour, baking powder, chili paste, salt & water. Mix well until smooth.
  2. Add the corn, prawns, bean sprouts, spring onions, chives, chillies and freshly ground black pepper.
  3. In a large wok add oil enough for deep frying, then when oil is hot, scoop out a spoonful of the batter then drop in oil. Fry until golden brown.
  4. Place in a paper towel lined plate to remove excess oil then serve with sweet chilli sauce or satay sauce.


For Condiments Use:
Sweet chilli sauce
Satay sauce



17 Responses

  1. Looks delicious, rs. I want to try this.

  2. Karen says:

    The fritters look great. I’m sure that they taste as good as they look.

  3. Fried shrimp is a favorite no matter what it is tossed with, but these look really fluffy and crisp. We don’t eat much fried food anymore, so would have to save this for a special treat. 🙂

  4. Kristy says:

    We love fried shrimp!!! This looks like a great version. Lots of flavor. 🙂

  5. foodjaunts says:

    I’m a huge fan of ukoy so this version with chilies and corn sounds super fantastic – you know I love spice. Did you end up preferring the sweet chile sauce or the peanut sauce with it?

  6. mjskit says:

    OMG! These look SO SO good! I’ve never heard of these before, but I do know about fritters and I do love them. I’ve never had one with shrimp and it sure looks good!

  7. wow- both ways sound so good! I like a food that can be changed around depending on your cravings or what is in the pantry!

  8. I love how stuffed full of veggies this is. I’ll take 6, please ^.^

  9. Kiran says:

    Are you kidding me?!?! This looks AhMazing!!!!!! I grew up in Malaysia eating cucur udang!! LOVE!!!!

  10. No matter what you call it, it sounds awesome to me!

  11. Nami | Just One Cookbook says:

    This sounds and looks very airy, soft, yet crunchy outside… I probably had never had it before but I’d love to taste it. You know so many dishes and you really should be a chef Raymund!!

  12. Oh yum, I love juicy prawn fritters – they are probably one of the very few deep fried foods I eat aside from crispy octopus. The ingredients sound interesting, very appealing actually. Might have to try this one 🙂 Thanks for sharing.

  13. How very interesting! I actually haven’t had ukoy in years! However, I think I like this version better because it involves shelled shrimps! Don’t ukoy shrimps include the crunchy shells? At least that’s how it tastes like…

  14. Dor says:

    Batter didn’t stick to the shrimp, it’s a mess. What could I be doing wrong?

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