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Malaysian Prawn Fritters

Malaysian Prawn Fritters (Cucur Udang)

Addictive little prawn fritters learnt at Lazat Cooking School in Malaysia
Course Easter, Entertaining and Occasions, Seafood, Snacks
Cuisine Malaysian
Keyword fritters, malaysian, prawns
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 -4 as starter
Author Kyrstie - A Fresh Legacy


  • 70 grams plain flour - sifted
  • 1/8 teaspoon ground turmeric
  • pinch of dried chilli flakes
  • 1/2 teaspoon salt
  • 20 grams spring onion - chopped into 1 cm pieces
  • 20 grams shallot - finely chopped
  • 40 grams corn kernels
  • 40 grams bean sprouts - chopped
  • 12 large fresh prawns (240-250 grams) - chopped into 3-4 pieces
  • 1/4 cup of fresh coriander leaves - roughly chopped
  • 85 ml of water
  • oil for frying
  • *Sweet chilli sauce for dipping


  1. Add all ingredients to a bowl - Except the water and oil for frying
  2. Stir to combine
  3. Add the water and mix until all ingredients are combined and the consistency is of a paste, or thick batter
  4. Heat the oil in a wok and wait until hot - test for readiness by placing the end of a chop stick into the oil in the pan. If bubbles start to appear around the chop stick the oil is hot enough to commence cooking.
  5. Add tablespoon sized scoops of batter into the oil and cook until golden on both sides.
  6. Remove and drain on paper towel
  7. Serve with a salad and sweet chilli sauce for dipping