How to Make Fried Shrimp Fritter (Traditional & Healthy Version)
Fried Shrimp Fritter, known locally as Cucur Udang, is a beloved snack and lunch option in Malaysia. These crispy prawn fritters are a staple at pasar malam (night markets), roadside stalls, and festive gatherings, celebrated for their crunchy texture and savory seafood flavor. Cucur Udang perfectly represents Malaysia’s multicultural cuisine, combining fresh local prawns, aromatic herbs like daun ketumbar (coriander leaves), and a blend of flour and spices. The fritter batter is typically enhanced with local ingredients such as taugeh (bean sprouts) and sometimes even chives or carrots for extra nutrition and color. What sets Malaysian Fried Shrimp Fritter apart is its balance of taste and texture. The exterior is golden and crisp while the inside remains light and fluffy, thanks to the clever use of local flours and minimal oil. These fritters are easy to enjoy with chili sauce or a squeeze of fresh limau nipis (calamansi lime). Whether served as a midday snack or a light lunch, Fried Shrimp Fritter is a versatile, crowd-pleasing dish that bridges Malaysia’s diverse culinary traditions. Choosing a healthier preparation at home means you can indulge in this local favorite without the added guilt, making it a perfect addition to your calorie-conscious meal plan.
Ingredients
- 100g Fresh shrimp (udang, peeled & deveined)
- 3/4 cup All-purpose flour (can use half whole wheat)
- 2 tbsp Rice flour (for extra crispiness)
- 1/2 tsp Baking powder
- 1/2 cup Bean sprouts (taugeh, rinsed)
- 2 tbsp Chives (cut into 2cm lengths)
- 2 tbsp Coriander leaves (daun ketumbar, chopped)
- 1 Red chili (finely sliced, optional for heat)
- 1/2 cup Water (adjust for batter consistency)
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 3 tbsp Vegetable oil (for shallow frying)
Step-by-step instructions
Step 1 · Prepare the shrimp by peeling
Prepare the shrimp by peeling, deveining, and cutting larger ones in half. Pat dry.
Step 2 · In a mixing bowl
In a mixing bowl, combine all-purpose flour, rice flour, baking powder, salt, and pepper.
Step 3 · Gradually add water to the flour mixture
Gradually add water to the flour mixture, stirring until you get a thick, smooth batter.
Step 4 · Fold in the shrimp
Fold in the shrimp, bean sprouts, chives, coriander leaves, and sliced red chili if using.
Step 5 · Heat vegetable oil in a non-stick pan over medium heat
Heat vegetable oil in a non-stick pan over medium heat. Drop spoonfuls of batter into the oil, flattening slightly.
Step 6 · Fry each side for 2-3 minutes until golden brown and cooked through
Fry each side for 2-3 minutes until golden brown and cooked through. Remove and drain on paper towels.
Step 7 · Serve hot with a tangy chili sauce or a squeeze of calamansi lime
Serve hot with a tangy chili sauce or a squeeze of calamansi lime.
Why this recipe is healthy
Choosing to shallow fry with minimal oil instead of deep frying significantly cuts down on calories and saturated fat, making this fritter a healthier alternative for lunch or snack time. The inclusion of fresh herbs and vegetables boosts micronutrient intake. Using whole wheat flour or blending with rice flour increases dietary fiber, which helps with satiety and digestive health. Overall, this dish balances flavor and nutrition for calorie-conscious eaters.
A note on tradition
Cucur Udang is a common sight at Malaysian morning and night markets, especially in coastal regions like Penang and Kedah. Traditionally served with sweet or spicy chili sauce, these fritters bring together Chinese, Malay, and Nyonya influences in a single bite. Often enjoyed during Ramadan bazaars, family gatherings, or as a quick lunch, Fried Shrimp Fritter is a cherished part of Malaysia’s street food culture.