Malaysian Prawn Fritters (Cucur Udang)

8 large tiger prawns, peeled (heads reserved)

100g bean sprouts

100g Chinese cabbage, finely shredded

2 spring onions, finely sliced

Vegetable oil, for deep frying

The Batter

200g plain flour

2 tablespoons rice flour

1 egg

300ml homemade prawn stock (made from the prawn heads)

The Dipping Sauce

2 tablespoons kecap manis

1 tablespoon light soy sauce

1 teaspoon belacan (shrimp paste)

1 teaspoon sugar

Juice and zest of 1 lime

1 red chilli, finely chopped

2 garlic cloves, finely chopped

1 shallot, finely chopped

To Finish

Sea salt

Sliced spring onions

PREPARATION

1. Remove the prawn heads and shells, then fry them over a high heat until bright orange, crushing the heads to release their flavour.

2. Add water, simmer briefly, then strain to create a rich prawn stock and allow it to cool slightly.

3. Mix the plain flour and rice flour, then whisk in the prawn stock and egg until you have a smooth, medium-thick batter.

4. Finely shred the Chinese cabbage and slice the spring onions.

COOKING

5. Heat the vegetable oil to 170–180°C and place stainless steel ladles into the oil to heat through.

6. Fill each hot ladle halfway with batter, then add cabbage, bean sprouts, spring onions and one or two prawns.

7. Spoon over a little extra batter to seal the filling.

8. Carefully lower the filled ladles back into the hot oil.

9. Once the batter begins to set, gently release each fritter from the ladle and continue frying.

10. Cook until golden brown and the prawns are cooked through, turning as needed.

11. Mix together all of the dipping sauce ingredients until well combined.

12. Drain the fritters, season lightly with sea salt, garnish with sliced spring onions and serve with the dipping sauce.

School of Wok Tips

 Making stock from the prawn heads adds incredible depth of flavour to the batter.

 Rice flour helps create a lighter, crispier fritter than plain flour alone.

 Heat the ladles before filling them so the batter releases more easily.

 Don't overcrowd the oil—cook the fritters in batches for the crispiest results.

FAQs

Can I use smaller prawns?

Yes, medium prawns work well—simply use two or three in each fritter instead of one large prawn.

What is belacan?

Belacan is a fermented shrimp paste commonly used in Malaysian cooking to add a deep savoury flavour.

Can I make the batter in advance?

It's best made just before frying so the fritters stay light and crispy.