Monday, October 28, 2013

Soy Milk Prawn Fritters (Susu Soya Cucur Udang)

Here is my 4th post with Soya Milk as one of the ingredients which I am linking to Zoe's Little Thumbs Up event for October month.  My two other posts are Sea Cucumber Fish Maw Bean curd Soup and Bean Curd Cake with Black Sesame .

Soya Milk Prawn Fritter  (cucur udang) a popular snack among Malaysian.  They are many pre-mix  prawn fritter (cucur udang) with different brands are easily obtain off the supermarkets and grocery shops.

Ajinomoto (Malaysia) Berhad had sponsored a Charity Student Development Program  initiated by Fuzi Magic for Orphanage.  The program consist of 3 cooking demonstrations between June to August 2013, it was a great success.  I  am proud to be  one of the volunteer for this  charity program.    Prawns  Fritters ( cucur udang in Bahasa Malaysia) is one of the dish taught.  I would like to take this opportunity to thank Chef Kak  Baiyah of Ajinomoto for the great recipe.

 Don't worry there are still many crispy prawns behind the scence!

1.  Pau flour and turmeric powder - sieved    2.  Soya Milk    3. Prawns - diced    4.  Chives - chopped     5. Onion (I used yellow onion as my bombay onion is out of stock) -  diced.  
6. Red chilli    7. Yeast

Put all the ingredients in a mixing bowl

Add in the soya milk gradually to form a lumps free  batter, cover and rest for  1 hour


In the deep frying process

 Look appealing?   Irresistible snacks for all! 

Recipe adapted from Chef Kak Baiyah of Ajinomoto with some ammendments


250 gm  Pau flour - sieved
1 packet Tepung Goreng Seri-Aji ( I omitted)
200 gm prawns -  clean and diced
1 red chilli  -  sliced or chopped
100 gm -  Chinese chives (Kucai)  -  chopped
1 Bombay onion -  chopped
1/2 tsp turmeric powder  
1 egg
salt to taste
1tbsp of fish sauce - Optional
2 tsp instant yeast
350ml  of Soya Milk 
Oil for deep frying ( I used palm oil)

  1. Put all the ingredients in a mixing bowl and add the soya milk gradually  mix and blend into a batter.
  2. Cover the batter set aside at room temperature for an hour.
  3. Spoon the batter and drop onto hot oil to deep fry till golden brown
  4. Serve hot with chilli sauce or any other sauce of your choice.

Please let me know if you like the recipe!

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Mich of Piece of Cake.


  1. Hi Christine,

    This is an interesting recipe using soy milk to cook your fritters. It must be giving these fritters lots of extra sweetness :D


  2. Hi Christine, this is the first time I come across cucur udang using soya milk. It's interesting and sure yummy. Can't wait to give this a try. Thanks for sharing :)

  3. Your fritters look delicious! I could eat quite a few at one go.

  4. My dear friends ~ Zoe, Sweet Violet, Ivy, Mich, this is a snack that is hard to resist! I added soy milk to make it a bit healthy with lesser quilt lo........ heheh..... ^_^

  5. Christine, I like this cucur udang! More chilli sauce please!