Crispy Brunei Shrimp Fritters - recipes for frying shrimp

Hey there, food adventurers! Get ready to dive into the delightful world of Cucur Udang, also known as traditional Brunei shrimp fritters. If you're on the hunt for amazing `recipes for frying shrimp` that deliver a satisfying crunch and incredible flavor, you've just hit the jackpot! These crispy, savory bites are a beloved snack or appetizer in Brunei, famous for their irresistible texture and the fresh taste of shrimp.
Imagine a golden-brown fritter, perfectly crisp on the outside, with a tender, flavorful inside packed with succulent shrimp. Sounds good, right? Whether you're planning a lively party, need a fantastic starter for dinner, or simply craving an easy-to-make, delicious treat, Cucur Udang is your answer. This recipe will guide you through creating these `deep frying shrimp recipes` masterpieces, ensuring every fritter is a moment of pure culinary bliss. Let's get cooking and bring a taste of Brunei right into your kitchen!

Ingredients

• 1 lb (about 450g) medium-sized shrimp, peeled, deveined, and patted dry
• 1 ½ cups all-purpose flour
• ½ cup rice flour (the secret to extra crispiness!)
• 2 tablespoons cornstarch (for binding and a light texture)
• 1 teaspoon baking powder (for that lovely fluffiness)
• 1 teaspoon salt, or to taste
• 1 cup cold water or coconut milk (for richer flavor and an even crispier batter)
• ½ cup fresh cilantro, chopped (optional, for garnish and flavor)
• 2 green onions, thinly sliced (optional, for garnish and a fresh bite)
• 4-6 cups vegetable oil, canola oil, or peanut oil (for `cooking oil for frying`)

Directions

1. Prepare Your Shrimp: First things first, let's get those shrimp ready! You can either chop your peeled and deveined shrimp into small, bite-sized pieces for a more integrated fritter, or leave them whole if you prefer a chunkier, more substantial shrimp presence in each fritter. Pat them thoroughly dry with paper towels—this helps the batter stick better and prevents splattering during frying.
2. Mix the Dry Dream Team: Grab a large mixing bowl. Into it, add your all-purpose flour, rice flour, cornstarch, baking powder, and salt. Give everything a good whisk to ensure all the dry ingredients are perfectly combined and there are no lumps. This sets the stage for a smooth, consistent batter.
3. Whip Up the Batter Perfection: Now, for the magic! Gradually pour in your cold water or coconut milk into the dry mixture. Start by adding about ¾ of the liquid, stirring continuously with a whisk or spoon. You're aiming for a thick, yet smooth batter – think pancake batter consistency, but a little thicker. Add the remaining liquid a tablespoon at a time until you reach that perfect balance. Over-mixing can lead to tough fritters, so mix just until combined. Gently fold in your prepared shrimp.
4. Heat the Oil & Get Frying! This step is crucial for perfect fritters. Pour your chosen `cooking oil for frying` into a deep pan, Dutch oven, or wok, filling it about 2-3 inches deep. Place it over medium-high heat. The ideal temperature for `deep frying shrimp recipes` is around 350-375°F (175-190°C). If you have a kitchen thermometer, use it! If not, a good trick is to drop a tiny bit of batter into the oil; if it sizzles gently and immediately floats to the surface, your oil is ready. If it sinks and doesn't do much, it's not hot enough. If it browns too quickly, it's too hot – reduce the heat.
   1. Frying Technique: Carefully spoon small portions of the batter (about 1-2 tablespoons each) into the hot oil. Don't overcrowd the pan! Fry in batches to maintain the oil temperature and ensure even cooking. Overcrowding will drop the oil temperature, leading to greasy, soggy fritters – and we want crispy!
   2. The Golden Rule: Fry the fritters for about 2-3 minutes per side, or until they turn a beautiful golden-brown color and are wonderfully crispy. They should look puffed up and irresistible.
   3. Troubleshooting:
   4. Too Greasy? Your oil might not be hot enough. Ensure it's at the right temperature before frying.
   5. Undercooked Inside? The oil might be too hot, browning the outside too quickly. Reduce the heat slightly and cook for a minute longer per side.
   6. Not Crispy Enough? Make sure your oil is hot enough and you're not overcrowding the pan. The rice flour and baking powder are your allies here!
5. Drain the Delights: Once your fritters are perfectly golden and crispy, use a slotted spoon or spider to carefully remove them from the oil. Place them on a wire rack lined with paper towels to drain any excess oil. This step is key for keeping them crisp!
6. Serve It Up! Arrange your hot, crispy Cucur Udang on a serving platter. If you're using them, sprinkle generously with fresh chopped cilantro and sliced green onions for a pop of color and freshness. These fritters are absolutely divine served immediately with a side of sweet chili sauce for dipping. Enjoy your `easy to make shrimp recipes` masterpiece!