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Makes fritters (approx.)
US | Metric
Ingredients
For the Fritters
  • 300 g raw king prawns
  • 150 g plain flour
  • 125 g self raising flour
  • 1 tsp salt
  • 1 tbsp chicken stock powder
  • 1 tsp sugar
  • 1 tsp turmeric powder
  • ¼ tsp white pepper
  • 6 garlic chives or spring onions, cut into thin strips
  • 375 ml cold water
  • oil for deep frying
For the chilli dip
  • 2 tbsps sriracha
  • 2 tbsps plum sauce
  • 1 large sprinkle of sesame seeds
Cucur Udang Cucur Udang
Cucur Udang

Cucur is a well known street food. They are very simple to make and it can be eaten hot or at room temperature. The dip served with this dish varies depending on where in Malaysian you are from. If you don’t have the ingredients to make the chilli dip then they are equally delicious with sweet chilli sauce. This dish is great for parties and can be made up to 2 hours in advance. They should be still crispy and soft and pillowy inside.

Prep 10 minutes
Total 20 minutes
  1. Put all the dry ingredients in a large mixing bowl. Gradually add water to the flour mixture to make the batter and it shouldn’t be too lumpy.
  2. Batter should coat the back of the spoon. Add chives and prawns. Rest batter for 5 -10 minutes. While it's resting, you can make the chilli dip by mixing the sriracha, plum sauce and sesame seeds.
  3. Heat oil in a small saucepan. Oil should be hot enough when you drop a tiny bit of batter in, it should sizzle and float to the surface very quickly.
  4. Using a metal dessert spoon, spoon a dollop making sure there are prawns and spring onions and drop it gently into the oil. It should float to the surface pretty quickly. Repeat and don’t overcrowd your pan. Turn occasionally with a pair of chopsticks or tongs to ensure even colour on both sides. It takes about 3 - 4 minutes to cook through. Remove and drain on kitchen paper. Serve with chilli dip.

Note: You can use a deep fat fryer if you have one and you can fry in bigger batches. You can add corn or beansprouts to the batter if you wish for a variation.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Cucur Udang

Cucur is a well known street food. They are very simple to make and it can be eaten hot or at room temperature. The dip served with this dish varies depending on where in Malaysian you are from. If you don’t have the ingredients to make the chilli dip then they are equally delicious with sweet chilli sauce. This dish is great for parties and can be made up to 2 hours in advance. They should be still crispy and soft and pillowy inside.

favorite
print
rate
Prep 10 minutes
Total 20 minutes
Makes fritters (approx.)
US | Metric
Ingredients
For the Fritters
  • 300 g raw king prawns
  • 150 g plain flour
  • 125 g self raising flour
  • 1 tsp salt
  • 1 tbsp chicken stock powder
  • 1 tsp sugar
  • 1 tsp turmeric powder
  • ¼ tsp white pepper
  • 6 garlic chives or spring onions, cut into thin strips
  • 375 ml cold water
  • oil for deep frying
For the chilli dip
  • 2 tbsps sriracha
  • 2 tbsps plum sauce
  • 1 large sprinkle of sesame seeds

  1. Put all the dry ingredients in a large mixing bowl. Gradually add water to the flour mixture to make the batter and it shouldn’t be too lumpy.
  2. Batter should coat the back of the spoon. Add chives and prawns. Rest batter for 5 -10 minutes. While it's resting, you can make the chilli dip by mixing the sriracha, plum sauce and sesame seeds.
  3. Heat oil in a small saucepan. Oil should be hot enough when you drop a tiny bit of batter in, it should sizzle and float to the surface very quickly.
  4. Using a metal dessert spoon, spoon a dollop making sure there are prawns and spring onions and drop it gently into the oil. It should float to the surface pretty quickly. Repeat and don’t overcrowd your pan. Turn occasionally with a pair of chopsticks or tongs to ensure even colour on both sides. It takes about 3 - 4 minutes to cook through. Remove and drain on kitchen paper. Serve with chilli dip.

Note: You can use a deep fat fryer if you have one and you can fry in bigger batches. You can add corn or beansprouts to the batter if you wish for a variation.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

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