Prawn Fritters And Sauce (Cucur Udang)

Prawn Fritters And Sauce (Cucur Udang) - Panasonic Cooking

Recipe courtesy of Nik Michael Imran


  1. Sift flour into a mixing bowl. Add pounded ingredients, red chili, Kuchai leaves and spring onions. Combine well with a whisk.
  2. Toss in the prawns and coat evenly.
  3. Use a hand mixer to incorporate all the ingredients together. Then gradually add water to the mixing bowl while still whisking, until viscous but still fairly stiff.
  4. Add egg, mix to combine and then season with salt, white pepper, onion and garlic powder.
  5. Fill a pot with oil about 4 inches deep & place on medium high heat or until it reaches 180°C. Neither too high that it burns the cucur nor too low that it turns soggy. We are going for crispy cucur.
  6. Once oil is hot, roughly shape batter into small balls using 2 table spoons and carefully lower into oil. Keep going until batter is finished. Do not overcrowd the pot.
  7. Place fried fritters on a plate lined with paper towel.


  1. Blend red chillies with vinegar, lime juice & sugar.
  2. Simmer on medium fire for 10-15 minutes just to cook through chillies.
  3. Leave to cool (even better in the fridge) and serve on the side of cucur.


Prawn Fritter Ingredients:

  • 2 cups self-rising flour
  • 1 cup Water
  • 1tbs Dried Shrimp, soaked then pounded
  • 1tbs Dried Anchovies, soaked then pounded
  • 20 Prawns, deshelled & deveined then cut into cubes
  • 1 Asian Chives (Kuchai Leaves), sliced finely
  • 1 Spring Onion, sliced finely
  • 1 Red Chili, finely diced
  • 1 Egg, beaten
  • 1 bottle Cooking Oil
  • Salt
  • White Pepper, to taste
  • Onion Powder, to taste
  • Garlic Powder, to taste


  • 4 large Red Chilies
  • 4tbp Sugar
  • Juice of 3 Limes
  • ½ Cup White Vinegar