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Overview

Cucur Udang

Malaysian Prawn Fritters, Kuih Cucur Udang

This cucur udang recipe makes Malaysia's golden prawn fritters: a turmeric batter folded with bean sprouts, chives and chilli, crowned with a whole prawn and deep-fried until crisp. One serving is about 208 g — three fritters — best eaten hot from the fryer with chilli sauce. It is a classic Malay teatime kuih, and a night-market favourite.

Cucur udang — 'cucur' means fritter in Malay — is a teatime and night-market staple across Malaysia and Singapore, sold at pasar malam stalls beside other kuih. The turmeric-yellow batter, bean sprouts and chives, and the whole prawn pressed on top are the marks of the Malay version; it is distinct from its cousin cucur badak, which is a sweet-potato dough sealed around a spicy dried-shrimp filling. Eaten hot with chilli sauce and teh tarik, it is the snack that defines a Malaysian afternoon.

Pairs well with: Sweet chilli sauce and hot teh tarik

Provenance

Malaysia flag Malaysia

Malay Teatime Kuih

East & South Asia

Time Dedication

50m

25m prep • 25m cook

Batch Yield

4 Servings

400 kcal per serving

1 serving ≈ 208 g

Technical Skill

Intermediate

Medium (Batter & Deep-Fry)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon tea, night markets, Ramadan bazaars, family gatherings, Malaysian street-food spreads Cost: Low — about $1.50–2 per serving at home
Tags: Seafood Savory Fried
Golden turmeric prawn fritters topped with whole prawns

Malay Teatime Kuih

Photo: Dr.Francostein1975, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1.50–2 per serving at home (USD)

A good cucur udang is crisp outside and light inside, with the prawn cooked through and sitting proud on top — never greasy, never dense.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 50m
P

Prep Stage: Mix the Batter and Rinse the Sprouts

25 Mins

Sift the plain flour, rice flour, turmeric, baking powder, salt and sugar into a large bowl. Whisk in the water a little at a time until you have a thick batter that coats the back of a spoon. Fold in the bean sprouts, spring onions and chilli, then leave the batter to rest for 15 minutes. Rinse the prawns and pat them dry.

Maestro Tip: Rest the batter — 15 minutes lets the flour hydrate and the fritters fry up light, not dense.

  1. 1

    Mix the Batter

    10 Mins Room temperature, ~20°C (68°F)

    Sift the flours, turmeric, baking powder, salt and sugar into a large bowl. Make a well in the middle and whisk in the water gradually until the batter is smooth and thick — it should coat the back of a spoon and fall off slowly. Fold in the bean sprouts, spring onions and chilli.

    Add the water slowly: too much water makes a thin batter that slides off the spoon and fries flat.

    Done when: A smooth, thick batter that coats a spoon.

  2. 2

    Rest the Batter

    15 Mins Room temperature, ~20°C (68°F)

    Cover the bowl and leave the batter to rest for 15 minutes. This lets the flour hydrate fully and the baking powder start working, so the fritters come out light inside instead of dense.

    Do not skip the rest — it is the difference between a fluffy fritter and a heavy one.

    Done when: A slightly risen batter with tiny bubbles on the surface.

  3. 3

    Heat the Oil

    5 Mins Oil 175°C (350°F)

    Pour the oil into a deep, heavy pan or wok and heat to 175°C (350°F) — a drop of batter should sizzle and rise at once. Keep a thermometer handy, or test with a cube of bread: it should brown in about 20 seconds.

    Oil that is too cool is the number-one cause of greasy fritters; oil that is too hot burns the outside before the prawn cooks.

    Done when: Oil shimmering, with a drop of batter sizzling and rising at once.

  4. 4

    Fry the Fritters

    15 Mins Oil 175°C (350°F)

    Spoon a heaped tablespoon of batter into the oil, press one prawn on top of each fritter, and fry 3–4 at a time for 3–4 minutes per side, until deep golden and crisp. The prawns should be pink and opaque right through — 63°C (145°F). Let the oil come back to 175°C (350°F) between batches.

    Fry in small batches so the oil stays hot — cold oil soaks in and the fritters turn greasy instead of crisp.

    Done when: Deep golden, crisp fritters with pink, opaque prawns on top.

  5. 5

    Drain and Serve

    5 Mins Room temperature, ~20°C (68°F)

    Lift the fritters out with a slotted spoon and drain on paper for a minute. Pile them on a plate — one serving is three fritters, about 208 g — and serve at once with sweet chilli sauce.

    Cucur udang softens as it cools, so fry the last batch just before serving and never cover the plate — trapped steam kills the crispness.

    Done when: Hot, crisp, golden fritters, best eaten within minutes.

Finishing Touches & Plating

Serve hot from the fryer with sweet chilli sauce — cucur udang softens as it cools, so fry the last batch just before eating.

Nutritional Physiology & Benefits

Nutrition

Energy

400

kcal / serving

Protein

17g

Complete AA

Carbs

53g

Complex

Fats

14g

Healthy

Per serving (4 servings · 1 serving ≈ 208 g)
Energy400 kcal
Protein17 g
Carbohydrates53 g
Fat14 g
Fibre2.4 g
Sugar1.6 g
Sodium559 mg
Per 100g
Energy193 kcal
Protein8.3 g
Carbohydrates25.4 g
Fat6.5 g
Fibre1.1 g
Sugar0.8 g
Sodium269 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Selenium and iodine (prawns), vitamin C (chilli and bean sprouts), iron (flour). All nutrition values are estimated.

Protein from Prawns

Prawns bring about 17.2 g of protein per serving, with very little fat of their own — a snack that actually fills you up.

Vitamin C from Chilli and Sprouts

Fresh chilli and bean sprouts add vitamin C to a fried snack, and the sprouts add a little fibre too.

Turmeric, the Golden Spice

Turmeric gives the fritters their signature yellow colour and warm flavour, with no artificial colouring.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sauces

Sweet Chilli Sauce

Sweet, sharp chilli sauce is the classic dip: its sweetness balances the salty batter and its heat wakes up the prawns.

Drinks

Teh Tarik

Hot, sweet pulled milk tea is the teatime partner for cucur udang — creamy tea against crisp, salty fritters.

Vegetables

Cucumber Salad

A cool cucumber salad with a little vinegar cuts through the richness of the fried fritters and refreshes the palate.

Full Menus

Malaysian Teatime Spread

Cucur udang is a night-market staple — serve it with cucur badak and curry puffs for a Malaysian teatime spread.

Complete menu

Serve cucur udang with cucur badak, curry puffs and teh tarik as a Malaysian teatime spread, or with a cucumber salad and iced lime tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Shellfish Allergy — Do Not Serve

Prawns are shellfish, a major allergen, and they are in every fritter — anyone with a shrimp or shellfish allergy must not eat cucur udang. This is general information, not medical advice.

Oil That Is Not Hot Enough

Frying in cool oil makes the fritters soak up fat and turn greasy instead of crisp — always test the oil with a drop of batter first; it should sizzle at once. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA filling teatime snack for most adults — three fritters with tea makes a proper afternoon break.
  • ChildrenSuitable from age 5+ in small portions; the chilli is mild, but the prawns must be fully cooked and the fritters cut small.
  • ElderlySoft inside once the crisp edges are cut; serve warm and keep the chilli level mild.
  • Pregnant womenFully cooked through and fine in pregnancy in normal portions; eat while hot and fresh. Ask your clinician about any concerns.
  • Breastfeeding womenA filling, energy-rich snack that fits well into a breastfeeding diet; keep the salt in mind. Ask your clinician about any concerns.
  • AthletesAbout 17.2 g of protein per serving makes it a solid post-training snack, especially with a drink and some fruit.
  • Weight gainEnergy-dense and easy to eat in large portions — add extra fritters and a sweet drink.
  • Weight lossFilling for about 400 kcal a serving, but the salt is high — keep to one serving and skip extra salty snacks.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 52.7 g of carbohydrate per serving from the flour — a large portion, so keep to one serving. Ask your clinician about portion size.
  • High blood pressureSodium is about 559 mg per serving; keep the added salt light and skip extra salty foods that day. Ask your clinician about portion size.
  • Kidney diseaseFried food with moderate potassium; keep the portion to one serving. Ask your clinician.
  • GoutPrawns are moderate in purines, so keep portions small during a flare. Ask your clinician.
  • Stomach issuesFried and a little spicy, so it can be heavy on a sensitive stomach — eat a small portion slowly and chew well. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseThe fat and sodium add up — one serving with cucumber, not a double portion. Ask your clinician about portion size.
  • Fatty liverFried and energy-dense, so keep portions modest and pair with fresh vegetables rather than more fried food. Ask your clinician about portion size.
  • Food allergiesContains shellfish (prawns) and gluten (wheat flour) — both allergens for some people. Do not serve to anyone with a shellfish allergy. Ask your clinician.
  • Special therapeutic dietsIf you follow a prescribed low-sodium diet, this snack is salty — have a small portion rarely, or skip it; check with your clinician before eating.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool the fritters completely and store in an airtight container; keep any leftover batter separate.
In the fridge
Cooked fritters: 1 day in the fridge in an airtight container. The batter keeps 1 day on its own.
In the freezer
Not recommended — frozen fritters go soggy when reheated.
How to reheat
Reheat in a hot oven at 200°C (400°F) for 6–8 minutes until crisp; heat to 74°C (165°F) right through.
Freezing recommended
No — fry fresh, and freeze nothing.
Signs it has spoiled
Sour or off smell, slimy prawns, or soft, grey fritters.

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