Cucur Udang (Indonesian-Style Shrimp & Corn Fritters)
1:283 Jul 2026@annilravin
Learn how to make Cucur Udang, a crispy Indonesian-style shrimp and corn fritter. Chef Annil guides you through creating a perfect, light batter using equal parts rice flour and plain flour combined with cornstarch to ensure optimal crunch without building up too much gluten. Tossed with sweet corn, fresh tiny shrimp, red and green chilies, coriander, and chopped onions, these fritters are seasoned with fish sauce and deep-fried to golden perfection before cooling on a wire rack to keep them extra crispy.
Cucur Udang (Indonesian-Style Shrimp & Corn Fritters)
Ingredients
Method
- In a mixing bowl, combine the rice flour, plain flour, white pepper, turmeric powder, and cornstarch.
- Add a splash of water and whisk the ingredients together to create a smooth batter, being careful not to overwork the mixture to prevent gluten formation.
- Chop the fresh red chilies, coriander, and green chili, then add them into the batter.
- Stir in the chopped onions, a splash of fish sauce, sweet corn, and the tiny fresh shrimps, mixing all the ingredients together thoroughly.
- Heat oil in a wok or deep pan over medium heat.
- Gently ladle portions of the batter into the hot oil and fry until the undersides are set and golden.
- Flip the fritters over and fry the other side for about one minute until fully cooked and golden brown.
- Remove the fritters from the oil and drain them on a wire rack to keep them dry and crispy.