Try these delectable Shrimp Veggie Fritters (Cucur Udang) that are amazingly crispy on the outside and soft on the inside. Savory appetizer bites that can be eaten on its own, or with tasty spicy and peanut dipping sauces.
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Welcome to Day 9 of my Ramadan Series! Today I’m sharing the recipe for shrimp veggie fritters, known as ‘cucur udang’ or ‘jemput-jemput udang’ in Malay. They’re a delectable street food that’s not only popular in Malaysia, but also in Singapore and Indonesia.
It’s actually pretty common to eat these savory morsels during tea time. You can have it just as is, or together with your favourite choice of dip. In the Northern parts of Malaysia, they love pairing cucur with a delicious sweet and spicy peanut sauce called kuah kacang, such as in dishes like ‘cucur rojak’ aka ‘pasembur’, a Malaysian salad.
Delicious Cucur Udang
In my version of cucur udang, aside from the shrimp, I love to put some carrots, onions and chives as well. Some other ingredients that are normally added to the batter are bean sprouts and ikan bilis (anchovies).
These are super addicting. I cannot tell you how many times I tried to sneak bites of freshly fried cucur udang when I was younger before getting caught by my mum. And the thing is you’re supposed to wait for it to cool down a bit before you can even attempt to take a bite! But these are sooo worth the risk of burning my tongue. (Word of caution: please don’t be like me and try not to burn your tongue.)
Notes for Shrimp Veggie Fritters (Cucur Udang)
- Add ons: Feel free to add any veggie you want. I love putting carrots, onions and chives in mine. But other veggie options include bean sprouts and cabbage. You can also include ikan bilis (anchovies) and chili peppers.
More Appetizers
- Murtabak Maggi (Savory Ramen Pancake)
- Crispy Air Fried Crab Stick Crackers
- Asian-Inspired Crispy Chicken Sliders
- Simple Homemade Roti John
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Recipe
Shrimp Veggie Fritters (Cucur Udang)
Ingredients
Shrimp Veggie Fritters
- 1/2 cup all purpose flour
- 1/4 cup corn starch
- 1/2 cup + 1 tbsp ice cold water
- 3/4 tsp salt
- 1/4 tsp sugar
- 1/2 carrots julienned
- 1/2 onion sliced
- 1 green onions/chives julienned
- 8-10 shrimp peeled and deveined
Peanut Dipping Sauce
- 2 tbsp peanut butter
- 1 tbsp light soy sauce
- 1 tbsp water
- 1/2 tbsp rice vinegar/apple cider vinegar
- 1.5 tbsp sugar
Spicy Dipping Sauce
- 2 tbsp chili garlic sauce
- 1.5 tbsp sugar
- 1/2 tbsp rice vinegar
Instructions
Spicy Sauce/Peanut Sauce
- Mix all the ingredients together in a bowl and serve with the fritters.
Shrimp Veggie Fritters
- Pat fry the shrimps and set aside.
- In a bowl, mix the dry ingredients.
- Add water, stir until it becomes a batter and add the julienned vegetables. Stir again until well combined.
- Over medium high heat, heat up oil in a frying pan. The amount of oil should be enough to shallow fry the fritters.
- Once the oil is hot enough, gently pour in 1 tbsp of the batter with the veggies in one spot. The batter will spread out on its own.
- Carefully add one shrimp on top of the batter, add a drizzle of batter on top of the shrimp and gently press it down with a chopstick or a spoon to "seal" the shrimp on the fritter.
- Let it cook for 3-4 minutes and gently flip it over. Let it cook for another 3-4 minutes.
- Remove from oil and place on a paper towel to let the oil drain.
- Serve with spicy sauce and/or peanut sauce. Enjoy!
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