Cucur udang or Shrimp fritters is one of Malaysian savories made with flour , some spices and fresh shrimps. Shrimp is the main ingredient here.. the only reason we call it cucur udang. Normally, it’s savored for tea time or breakfast, serve it hot with chilly sauce for dipping . Certain part of Malaysia , to my knowledge, in North Malaysia where I grew up we dip cucur udang with spicy peanut sauce. It might sound weirdo but it’s not.. certainly not. It tastes way too good with peanut sauce to my humble opinion. You probably want to give it a try and you will nod in agreement.
As mentioned from my previous post, I do deep frying only once or twice per month as the monthly routine. Cucur udang is what I make sometime to indulge the once per month of spoiling myself and hubby with tonnes oil consumption and have never felt bad about it…. so far. Cucur Udang is my ‘bestest’ Malaysian savory . Frankly, it was quite complicated to make when I was in college while ago. I knew my mom and my aunt make the best cucur udang but I never happened to ask. I struggled myself whenever inside me screamed for this wonderful savory – it has never turned out beautifully in taste and flavor.
I surrendered and went to my mom begging for the recipe. Eversince, I make my cucur udang with the recipe that is absolutely worth for oil-phobic person who actually enjoy it every once in a while. The crispiness and tenderness , natural sweet from the shrimp, a hint of korma spices make cucur udang such a wonderful treat to anybody who came by to your house for a errr.. anytime. And I myself no longer struggle for a perfect cucur udang.. alhamdulillah. A special thanks to my mom, my aunt and my ‘sister’ in Minnesota who taught me cooking.
Cucur Udang ( Makes 8 large fritters)
2 1/4 Cups All purpose flour
1/4 Cup Cornstarch
1 teaspoon korma spice
1 1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon tumeric powder.
Sift together in a medium bowl.
Wet Ingredients :
1 1/3 Cups hot water ( See Notes)
1/2 Cup cold water ( +/- 1 Tablespoon depending on consistency of the batter)
1 Cup fresh shrimps
1/2 Cup bean sprout
1/2 Cup chopped yellow onion or green onion or both (up to your preferences)
1/2 Cup diced potato ( up to your preferences, I like it without potato)
1/4 Cup chopped cilantro or Chinese celery
1 Large egg ( lightly beaten) , at room temperature
Oil for frying ( See Notes)
Pour in hot water in the flour mix and mix it lightly until well blended. Slowly pour the cold water till reach not too runny batter. If too thick, add more water.
Stir in bean sprout, chopped onions, cilantro / Chinese celery and the shrimps. Mix until all ingredients are incorporated. Pour in the beaten egg and mix them together.
Let the batter rest for 20 minutes to rest the gluten and just so all ingredients mix well together. Meanwhile, In a medium frying pot, heat the oil on low medium heat , approximately 5 minutes. ( See Notes)
After 20 minutes or so, deep a metal spoon in heated oil , remove it and spoon 11/2 tablespoon the batter out and drop it into the oil. Repeat the same step 3 to 4 times per batch ( See Notes). Let it fried until golden brown. Make sure to flip over the fritters half way through so the fritters cooked all evenly.
Remove them from oil , place on lined parchment paper so that the excess oil is absorbed and the fritters will not get too greasy. Serve them with chili sauce or spicy peanut sauce while hot , oh, may be with a cup of hot tea?
Notes Of The Day:
1- Hot water is used here is to cook the flour ever so slightly and create gluten. It makes the fritters tender and slightly chewy from the inside but still crispy on the outside. It stays tender after a few hours at room temperature .
2 – Use amount of oil enough to cover the fritters while frying.
3 – The oil have to be hot hot before dropping the batter in .Otherwise the fritters won’t fluff up and will somehow absorb the not so hot oil. It will end up way too greasy and go to waste.
4 – Makesure to fry it on low medium heat to avoid browning quickly – only on the outside and the inside left uncooked. Slow frying process resulting your food cooked thoroughly.
5 – Overcrowding the pan (with fritters or anything) while frying will turn the oil temperature down and make your fritters soggy. 3 to 4 drops per batch is good enough. It may be time consuming but insyaAllah, worth the effort.