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Shrimp Ball Fritters
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5 from 1 vote

Shrimp Ball Fritters (Bebola Cucur Udang)

Simplest savory shrimp ball fritters, also known as bebola cucur udang in Malaysia. Crunchy on the outside and soft in the inside.
Prep Time5 minutes
Cook Time20 minutes
Servings: 2 people
Author: Bea & Marco

Ingredients

  • 3 tablespoon small shrimps
  • 1 cup all purpose flour (130 g)
  • 1 tablespoon chopped chili
  • 1 tablespoon chopped chives
  • salt to taste
  • 1 cup hot water (250 ml)
  • oil for frying

Instructions

  • In a mortar, add in shrimps and pound into a paste. Set aside.
  • In a bowl, add in flour, pounded shrimps, chili and chives. Mix well. Add in warm water bit by bit while mixing. Leave to cool for 30 minutes.
  • Wet your hands (so that it's easier to handle the dough) and form the dough into small balls. Place them on greased plate.
  • Heat a pot with abundance of oil on medium heat. Fry the balls in batches until they're golden brown and fully cooked. Place them on kitchen paper to soak the excess oil. Best served immediately.

Notes

Try not to make the balls too big, this is to ensure they're fully cooked in the inside while not burning the outside.

Nutrition

Calories: 385kcal | Carbohydrates: 51.1g | Protein: 11.5g | Fat: 14.6g | Saturated Fat: 2.2g | Cholesterol: 36.2mg | Sodium: 618.6mg | Potassium: 159.2mg | Fiber: 1.9g | Sugar: 0.6g | Calcium: 27.1mg | Iron: 3.3mg