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Jemput-jemput udang

Cucur udang, also known affectionately by Malaysian locals as jemput-jemput udang, are a popular prawn and vegetable fritter often served as a snack or appetiser. Served with a spicy chilli and garlic dipping sauce, you won’t be able to stop at just one!

Jemput-jemput udang

Credit: Jiwon Kim

  • serves

    4-6

  • prep

    15 minutes

  • cook

    20 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

15

minutes

cooking

20

minutes

difficulty

Easy

level

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Ingredients

  • 2 litres oil, for deep-frying
  • Salt and white pepper
  • MSG (optional)
Prawn fritters
  • 150 g prawn meat, roughly chopped
  • 2 eschallots, thinly sliced
  • 50 g garlic chives, cut into 4 cm lengths
  • ½ cup grated carrot
  • ½ cup corn kernels
  • 1½ cup plain flour
  • 1 cup (250 ml) water
Chilli sauce 
  • 6 red chillies, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 cup water
  • ¼ cup (60 ml) vinegar
  • 2-3 tbsp sugar
  • 1 tsp fish sauce
  • ½ lime, juiced
  • 2 tbsp finely chopped coriander leaves
  • 2 spring onions, thinly sliced

Instructions

  1. Heat the vegetable oil for deep-frying in a large, heavy-based saucepan to 180-190˚C.
  2. While the oil is heating, make the fritters by combining the ingredients in a large bowl with a generous pinch of salt, pepper and MSG (if using) and mix well to form a thick batter. Use a metal spoon to scoop dollops of batter into the hot oil in batches and deep-fry the fritters until crisp and golden.
  3. To make the chilli sauce, combine the chillies, garlic and water in a blender and blitz. Transfer the mixture to a small saucepan with the vinegar, sugar and fish sauce and bring to a light simmer. Cook, stirring occasionally, for 10-15 minutes, until it thickens. Remove from the heat and allow to cool.
  4. To serve, stir the lime juice, coriander and spring onion through the chilli sauce. Serve the jemput-jemput udang with the chilli sauce.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Snazzy Snacks

Snazzy Snacks

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 2 May 2024 8:42am
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