Crispy, golden fritters packed with whole shrimps, shredded vegetables, and a lightly spiced batter, fried until irresistibly crunchy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: lime wedges
Accompaniments: sweet chilli sauce, pickled cucumber
Instructions
-
1
Mix rice flour, all-purpose flour, turmeric, chilli flakes, and salt in a bowl.
-
2
Add egg and water gradually, whisking to form a thick batter.
-
3
Fold in shrimps, sliced onion, and spring onions.
-
4
Heat oil to 175°C for deep frying.
-
5
Drop spoonfuls of batter into the hot oil and fry for 3-4 minutes until golden and crispy.
-
6
Drain on paper towels and serve hot with sweet chilli sauce.
Did You Know?
The sound of cucur udang sizzling in hot oil is considered one of the most comforting sounds in Bruneian households, especially on rainy afternoons.
Chef's Notes
Equipment Tips
- deep fryer or wok
- mixing bowl
- slotted spoon
Garnishing
lime wedges
Accompaniments
sweet chilli sauce, pickled cucumber
The Story Behind Cucur Udang
Cucur Udang is a teatime snack deeply embedded in Bruneian daily life. The fritter tradition reflects the Malay love of gorengan (fried snacks) served with afternoon tea. In Brunei, the abundance of fresh shrimp from local waters makes these fritters particularly flavorful compared to versions found elsewhere in the region.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!