Shrimp Fritters (Cucur Udang)

Shrimp Fritters (Cucur Udang)


250 grams All-Purpose Flour, sifted
1/2 tsp Baking Powder
¾ tsp Ground Turmeric
1 tsp Sea Salt
300 ml Water
100 grams Chinese Chives, trimmed and cut into 4 cm (1 1/2 inch) length
100 grams Bean Sprouts, rinsed & drained
200 grams Peeled shrimps, coarsely chopped
Oil for frying

For accompaniments:
Peanut Sauce
1 small Jicama, julienned
1 Cucumber, julienned


Combine the flour, baking powder, turmeric and salt into a mixing bowl. Add water and mix well, to make a fairly thick batter. Then stir in the chives, bean sprouts and shrimps.

Heat the oil in a saucepan over medium-high heat. Spoon a heaped tablespoon of batter and gently drop it into the oil, and fry until golden brown in color. Drain fritters on paper towel. Cool for 5 to 10 minutes before cutting fritters into cubes or slices, and served warm with some jicama, cucumber and peanut sauce.


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