Cucur Udang & Bawang

28 Nov

I can never remember what are the exact ingredients that our previous maid used to make these prawn and onion fritters (cucur udang & bawang). I know for sure she used carrots, spring onions, prawns and bean sprouts. I searched for somewhat a similar recipe and modified it a bit, knowing that cooking is all about alteration to suit your tastebuds. I managed to come up with a recipe that is deemed fit to be consumed by the Master Chef of the Hassans’ household aka. The Mom.

Let’s start cooking, shall we?


  • 12 – 15 fresh prawns – cut into thirds
  • 1/4 cup dried prawns – washed and diced
  • 3/4 cup onions – diced (about two onions)
  • 1/4 cup spring onions – diced
  • 250g self-raising flour – sifted
  • 1 1/4 cup water
  • 1 Knorr chicken stock cube (or you can use Maggi)
  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon sugar


Place chopped dried prawns, fresh prawns, onions and spring onions in a large mixing bowl. Add flour and water, mix until a smooth paste forms. Season with chicken stock, pepper and sugar.

Heat up oil in a pan or a pot for deep frying. Drop a spoon full (I used a Chinese soup spoon) of batter into the oil and deep fry until golden browned. Avoid overcrowding the pan and do this in small batches. Leave aside to cool.

You can actually serve these with mee rebus and dip them in the gravy.

PS: I will share the recipe for mee rebus soon enough as I actually used a ready made paste this time around. Once I have successfully cooked mee rebus from scratch, I will post the recipe online.

Till then, enjoy folks 😉

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