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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