How to Make Malaysian Prawn Fritter (Traditional & Healthy Version)
Malaysian Prawn Fritter, locally known as Cucur Udang, is a beloved street food and household snack enjoyed throughout Malaysia. These golden, crispy fritters are a staple in Malaysian multicultural cuisine, reflecting the country's rich culinary heritage influenced by Malay, Chinese, and Indian traditions. The dish combines fresh udang (prawns) with a light, savory batter, often enhanced with local ingredients like daun kucai (chives) and taugeh (bean sprouts). The result is a deliciously crunchy exterior with a soft, flavorful interior, perfect for dipping in a tangy chili sauce. Cucur Udang is typically served at hawker stalls, pasar malam (night markets), and family gatherings. Its popularity stems from its irresistible taste and comforting texture, making it an ideal choice for lunch or as a teatime snack. Traditionally deep-fried, this healthy version uses less oil and incorporates whole wheat flour and fresh vegetables to boost its nutritional value, without sacrificing authentic Malaysian flavor. Whether served hot off the pan or packed for a picnic, Malaysian Prawn Fritter brings the vibrant flavors of Malaysia to your table.
Ingredients
- 150g Fresh prawns (udang) (peeled and deveined)
- 1/2 cup Whole wheat flour (can use regular flour)
- 1/4 cup Rice flour (for extra crispiness)
- 1/2 tsp Baking powder
- 1/2 tsp Turmeric powder (kunyit)
- 1/4 cup Chives (daun kucai, chopped)
- 1/2 cup Bean sprouts (taugeh, rinsed)
- 1 Red chili (finely sliced)
- 2 cloves Garlic (minced)
- 1/2 cup Water (adjust as needed)
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 2 tbsp Cooking oil (for shallow frying)
Step-by-step instructions
Step 1 · Prepare the prawns by peeling
Prepare the prawns by peeling, deveining, and rinsing them thoroughly. Pat dry with paper towels.
Step 2 · In a mixing bowl
In a mixing bowl, combine whole wheat flour, rice flour, baking powder, turmeric powder, salt, and white pepper.
Step 3 · Gradually add water to the dry ingredients
Gradually add water to the dry ingredients, whisking until a smooth, thick batter forms.
Step 4 · Fold in the prawns
Fold in the prawns, chopped chives (daun kucai), bean sprouts (taugeh), minced garlic, and sliced red chili (if using). Mix until evenly incorporated.
Step 5 · Heat 2 tablespoons of oil in a non-stick skillet over medium heat
Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Spoon batter into the pan to form small fritters, about 2 tablespoons each.
Step 6 · Fry each fritter for 2-3 minutes per side
Fry each fritter for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
Step 7 · Drain cooked fritters on a paper towel to remove excess oil
Drain cooked fritters on a paper towel to remove excess oil. Serve hot with your favorite Malaysian chili sauce.
Why this recipe is healthy
This healthy Malaysian Prawn Fritter recipe is a smart choice for calorie-conscious eaters because it uses whole grains, fresh seafood, and local vegetables, minimizing processed ingredients and excess oil. Shallow frying keeps the calorie count lower while still delivering authentic crunch and flavor. Incorporating more veggies and lean protein supports muscle maintenance and overall wellness, making it suitable for lunch or a light meal.
A note on tradition
Cucur Udang is a classic snack found across Malaysian regions, especially in Penang and the northern states, where street vendors serve them alongside tangy sauces. It is often enjoyed during family gatherings, Ramadan bazaars, or as a quick lunch at local kopitiam (coffee shops). The dish's versatility and local ingredients reflect Malaysia's communal dining culture and its love for bold, fresh flavors.