Cucur udang (Malaysian prawn fritters)

Inspired by the street vendors of Malaysia, these prawn fritters with garlic and chives are sure to become a fast favourite amongst guests this festive season. 








Prawn batter

  • 2⁄3 cup plain flour
  • ½ tsp garlic powder
  • ¼ tsp ground turmeric
  • ½ tsp salt
  • 1 egg, lightly beaten
  • 1 shallot, halved, thinly sliced
  • 1 carrot, cut into 4cm long, thin matchsticks
  • ⅓ cup bean sprouts, trimmed
  • 6 garlic chives, trimmed, cut into 4cm lengths (see notes)
  • 20 (196262) Tropic Co Whole Cooked Tiger Prawns
  • Vegetable oil

To serve

  • ½ cup (753) MasterFoods Hot Chilli Sauce
  • Lime wedges, to serve


1. To make the batter

Sift flour, garlic powder, turmeric and salt in a large bowl. Make a well. Add egg and ⅓ cup water. Stir until combined. Add in sliced shallots, carrot, bean sprouts, chives and prawns. Stir until well combined.

2. To cook the fritters

Pour enough oil into a medium saucepan to reach 3cm up side of pan. Heat over medium heat until hot. Fill a tablespoon measuring spoon with mixture, including 1 prawn. Using the back of a teaspoon, press mixture to compact. Using the front of the teaspoon, slide mixture off the spoon into the hot oil. Repeat to make 3 more fritters.

Cook for 4 minutes or until golden. Drain on paper towel. Cover loosely to keep warm. Repeat with remaining batter to make 20 fritters.

3. To serve

Serve with chilli sauce and lime wedges.

As seen in

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