Malaysian Shrimp Fritters – 25-Minute Recipe
These Malaysian shrimp fritters, known as chuchuradang, combine fresh scallions, kale, and corn in a light, crispy batter. The batter’s clumpy texture keeps the fritters tender, while turmeric adds a subtle warmth. Perfect as a quick appetizer or side dish, they’re a delightful way to enjoy shrimp without any exotic ingredients.
Recipe by reeniekarim· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- kale
- scallions
- frozen corn
- shrimp
- cornstarch
- rice flour
- baking powder
- turmeric
- ice‑cold water
- canola oil
Instructions
- 1Remove the kale leaves from the thick ribs.
- 2Chop the kale into roughly 1‑inch pieces and place in a large mixing bowl.
- 3Chop the scallions into roughly 1‑inch pieces and add to the bowl.
- 4Drain the frozen corn of excess liquid using a paper towel, then add the corn to the bowl.
- 5Chop the shrimp into rough 1 cm pieces and add to the bowl.
- 6In a separate bowl, add the dry batter ingredients (cornstarch or rice flour, baking powder, turmeric).
- 7Whisk the dry ingredients together.
- 8Add ice‑cold water to the dry mixture and stir until the batter is clumpy and slightly messy.
- 9Pour the prepared batter into the bowl containing the vegetables and shrimp, mixing gently.
- 10Allow the batter mixture to sit briefly to accommodate excess water released by the scallions and shrimp.
- 11Give the mixture a final stir.
- 12Heat canola oil in a frying vessel until hot (you’ll know it’s ready when the batter immediately starts to bubble).
- 13Using an ice‑cream scoop or large spoon, drop spoonfuls of the batter into the hot oil.
- 14Fry the fritters until they turn a light golden yellow; they should bubble immediately but not brown deeply.
- 15Remove the fritters with a slotted spoon and drain on paper towels.
- 16Plate the fritters on a serving dish.
- 17Break open a fritter to reveal the interior texture of shrimp and vegetables.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the batter briefly
After mixing the batter with vegetables and shrimp, let it sit briefly before frying.
Use ice‑cold water for batter
Add ice‑cold water to the dry ingredients and stir until the batter is clumpy and slightly messy.
Check oil temperature with a bubble test
Heat the oil until the batter bubbles immediately when dropped, indicating it’s hot enough for frying.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Malaysian Shrimp Fritters (Chuchuradang)?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Malaysian Shrimp Fritters (Chuchuradang) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Malaysian Shrimp Fritters (Chuchuradang) recipe come from?
- It was shared by reeniekarim on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.