Crispy Prawn Fritters

February 08, 2013

Cucur udang rangup

I longed for crispy Prawn Fritters, one of the 'must have' condiments to be added to my favourite Malaysian food called Pasembur.

Pasembur is a Malaysian Indian salad consist of shredded, julienne vegetables like cucumber, yam bean, carrots,  bean sprouts, Hard Boiled egg, steam or boiled potatoes and 2 types of prawn fritters ~ crispy and non-crispy
...hopefully photos and  text will be ready for my next post...which will be none other than Pasembur...)

I have been experimenting....I have been frying almost every week!! just to get that crispy, crunchy texture...

...  It is so UN-like me...
Kids and H were like "Woah... Unbelievable!!!! Mom is frying again!!" ... they were surprised...shocked...but I know deep down... way deep down inside their hearts... they were delighted, perhaps jumping with joy that I was in the mood for deep-fried food.

I fried Loh Bak (my previous post), Banana fritters / pisang goreng, fried chicken drumsticks, chicken wings... and numerous attempts on these delightful Prawn Fritters.

I experimented and whipped up the batter with different ratios of flour, water, mix with egg, without egg, method of swirling the batter on the hot ladle...
Phew ...finally... I believe I nailed it. The crunchiness I seek and crunchiness I get in the end...

pssst....Notice any difference in the photo above and below? ...not talking about the quality of the images nor the type of camera used ...

Don't forget to scroll pass the "Recipe" to see my pictorial on how to make Crispy Prawn Fritters...

Cucur udang garing

Have a wonderful Chinese New Year and weekend too

Lisa H.xox


Crispy Prawn Fritters Recipe (make about 10-15)

Click to print 

50g plain flour
20g rice flour
1 tablespoon corn flour
¼ teaspoon baking soda
¼ teaspoon lime slake/ Slaked lime solution (diluted)
¼ teaspoon salt
¼ teaspoon sugar
125ml water plus 1-2 tablespoon extra water
2 cups of cooking oil (deep frying)
10-15 medium size prawns

Alternative: To make Crispy Prawn Fritters Chinese version
add these ingredients below to fritters . Serve as nibbles  with Penang Loh Bak
A dash of white pepper
1 teaspoon sesame oil
A pinch of chicken granules
  1. Put all the above ingredients in a mixing bowl. Mix well until there are no lumps visible.
  2. Heat the oil in a deep saucepan. 
  3. Place the ladle in the saucepan for few minutes to bring it to the same temperature as the cooking oil. 
  4. When the oil is hot, pour 1 tablespoon of batter onto the hot ladle. 
  5. Swirl the batter in the ladle to make a thin crepe like. 
  6. Place a prawn in the middle and immediately lower the ladle into the hot oil and shake the ladle gently. 
  7. After 1 minute, the batter should come off the ladle easily (if it did not…gently nudge the batter with tongs). 
  8. Fry until it turns golden in colour.
  9. Serve with sweet chilli sauce


  1. Happy New Year (my year, I'm a snake...)!

    What a lovely dish. I bet those prawn are addictive.



  2. what is lime slake solution?

    From Anna

    1. Lime Slake / Slaked Lime can be obtained from Asian Grocer...
      Click on the link to know about the ingredients

  3. i haven't had these in years! too chicken to eat the oily ones they sell on the streets ^^||.. yours look amazingly non-greasy and super crisp ~ perfect! ^^ wish i could have some of the fried stuff you've been dishing up lately.. and if i were your family, i wouldn't breathe a word as to why mom's deep-frying so much.. lest she realizes and stops! haha! ^^

  4. Thanks for sharing the recipe. Can't wait to try this out. Gong xi fatt chai to you and your family too!

    1. Sama2, Gertrude :D and Gong Xi Fa Cai to you too

  5. Gong Xi Fa Cai! These crisp prawn fritters look fingerlicking!

  6. my mom used to make this fritter but she replace the baking soda with dry yeast
    i learn that trick from her how to make those thing 'kembang' (cannot recall what the correct word for kembang ini english)
    just flour,tumeric powder,salt and dry yeast.
    mix together and let it rise until 2 time ssize of the bowl
    to fry..put little hot oil in the ladle and pour the require amount of batter into it (include the prawn) then deep fried to wok or pot that full with hot oil.
    that also the trick to prevent hot oil from 'terpercik' to our face or hand.
    aiyoh..after this..want to go home and find rojak stall la.
    ur photo is too drooling!!

    1. Thank you ... I learn something new today :D

      I pun nak cari rojak stall juga...*sigh* tapi tak jumpa2 :(

  7. I have some slaked lime white powder form, can I put 1/4 teaspoon in the recipe ? Will it harm the body ? Also how can I make this fritters crispy and puffy ? What ingredient should add in to make it puffy ? How London does the crispness stays until, possible to eat over night ?

    1. Hi Mamakme32
      I wouldn't put 1/4 tsp of slaked lime directly. I bought a tub of lime slaked, I add water into the container(if its dry), give it a swirl and use that water to add into your batter.
      Crispy it will be...but puffy? to me puffy indicate something not sure how to go about it :(
      The vendors fritters stays crispy for long...honestly, I dont know what is their secret ingredient added to the batter.