Cucur Udang is commonly known amongst Malaysians as “jemput jemput udang“, “jemput” meaning “invitation” and “udang” being “shrimps”. It is called “jemput” because of the bite-size of the fritters.
Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery.
Throw in the chopped onions, chives, sliced chili, corns, prawns and combine.
Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it’s time to cook the cucur udang.
Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying.
Don’t cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes.
Transfer to a cooling rack and repeat with remaining mixture. This recipe makes about 20 cucur udang, enough for 4 persons.