Resepi Cucur Udang Cik Nom: A Malaysian Delicacy

Embark on a culinary journey with resepi cucur udang cik nom, a beloved Malaysian dish that tantalizes taste buds with its crispy exterior and succulent shrimp filling. Dive into its rich history, cultural significance, and the secrets to creating this delectable treat.

From the essential ingredients to the perfect cooking techniques, this comprehensive guide will equip you with all the knowledge you need to master this Malaysian masterpiece.


Cucur udang cik nom is a popular Malaysian dish that is often served as a snack or appetizer. It is made from a batter of flour, eggs, and spices, which is then fried until golden brown. The dish is typically served with a dipping sauce made from chili peppers and lime juice.

paragraphCucur udang cik nom is thought to have originated in the state of Terengganu, on the east coast of Malaysia. The dish is believed to have been created by a woman named Cik Nom, who sold it as a street food.

Cucur udang cik nom quickly became popular throughout Malaysia, and it is now a staple of Malaysian cuisine.

Significance in Malaysian Cuisine

Cucur udang cik nom is a significant dish in Malaysian cuisine because it is a delicious and versatile dish that can be enjoyed by people of all ages. It is also a relatively inexpensive dish to make, which makes it a popular choice for families and budget-conscious diners.

Cultural Context

Cucur udang cik nom is often served at social gatherings and celebrations. It is also a popular dish to serve during the month of Ramadan, when Muslims fast during the day and break their fast with a feast at night.


Creating cucur udang cik nom requires a combination of fresh ingredients and careful preparation techniques. Here’s a comprehensive guide to ensure you achieve the perfect texture and flavor.

To begin, gather the following ingredients:

  • 1 pound fresh shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 1/2 cup water
  • Vegetable oil for frying

Once you have your ingredients ready, follow these steps to prepare the batter and shrimp filling:

Preparing the Batter

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the beaten egg and water, whisking until a smooth batter forms. The batter should be thick enough to coat the shrimp but not too thick that it becomes doughy.

Preparing the Shrimp Filling

In a separate bowl, combine the shrimp, salt, and pepper. Mix well to ensure the shrimp is evenly seasoned. Set aside while you prepare the batter.


Cooking cucur udang cik nom involves frying, but there are alternative methods that can be explored. This section will delve into the traditional frying method, as well as discuss baking and grilling as alternative cooking techniques. Safety precautions and cooking time guidelines will also be provided to ensure a successful cooking experience.

Traditional frying involves heating oil in a pan or wok and submerging the cucur udang batter in the hot oil. This method allows for even cooking and results in a crispy exterior and tender interior. When frying, it is important to use a high smoke point oil, such as vegetable or canola oil, and to maintain a consistent temperature to prevent burning.

The cucur udang should be cooked until golden brown and crispy on both sides.

Alternative Cooking Methods

While frying is the traditional method, baking and grilling can also be used to cook cucur udang cik nom. Baking involves placing the batter in a preheated oven and cooking it until golden brown. This method results in a slightly softer texture compared to frying, but it is still crispy on the outside.

Grilling involves cooking the batter on a grill or griddle until cooked through. This method imparts a slightly smoky flavor to the cucur udang and results in a slightly charred exterior.

Safety Precautions and Cooking Time Guidelines

When cooking cucur udang cik nom, it is important to follow certain safety precautions. These include using a deep fryer or pan with a lid to prevent hot oil from splattering, and keeping the cooking area well-ventilated to avoid smoke inhalation.

Cooking times may vary depending on the cooking method and the size of the cucur udang. As a general guideline, frying takes about 2-3 minutes per side, baking takes about 10-15 minutes, and grilling takes about 5-7 minutes per side.


Cucur udang cik nom is a versatile dish that can be enjoyed in many different ways. Here are some ideas for presenting and serving this delicious treat:

For special occasions, you can arrange the cucur udang cik nom on a platter with other finger foods, such as spring rolls, satay, and dumplings. You can also serve them with a dipping sauce, such as sweet chili sauce or soy sauce.

Traditional Accompaniments and Sauces

Traditional accompaniments to cucur udang cik nom include:

  • Sweet chili sauce
  • Soy sauce
  • Sambal
  • Kecap manis

Incorporating into Different Meals

Cucur udang cik nom can be incorporated into different meals in many ways. Here are a few ideas:

  • As an appetizer
  • As a side dish
  • As a main course
  • In a soup or stew


Resepi cucur udang cik nom

Cucur udang cik nom exhibits regional variations across Malaysia, influenced by diverse local ingredients and cooking techniques. These variations showcase the richness and diversity of Malaysian cuisine.

In the northern states of Kedah and Perlis, the cucur is often prepared with a batter made from rice flour, resulting in a crispy exterior and a fluffy interior. In the southern state of Johor, the batter may include tapioca flour, giving the cucur a chewy texture.

Ingredients and Techniques

The choice of ingredients and cooking methods further shapes the regional variations of cucur udang cik nom. In some areas, the batter is seasoned with turmeric or saffron, imparting a vibrant yellow hue. Others incorporate chopped green chilies or onions for a spicy kick.

The cooking technique also plays a role. In certain regions, the cucur is deep-fried until golden brown, while in others, it is pan-fried with a smaller amount of oil.

Creative Interpretations

Beyond traditional variations, modern interpretations of cucur udang cik nom have emerged, reflecting the creativity and innovation of Malaysian chefs. Some contemporary recipes experiment with different seafood options, such as squid or fish, while others incorporate unique ingredients like sweet potato or spinach into the batter.

These creative takes on the classic dish showcase the adaptability and versatility of cucur udang cik nom, ensuring its continued popularity as a beloved Malaysian delicacy.


Cucur udang cik nom is a nutritious dish that offers a range of health benefits. It is a good source of protein, carbohydrates, and fiber. It also contains several vitamins and minerals, including vitamin C, vitamin A, and calcium.

Health Benefits of Cucur Udang Cik Nom

  • High in protein:Cucur udang cik nom is a good source of protein, which is essential for building and repairing tissues. It also helps to keep you feeling full and satisfied after eating.
  • Good source of carbohydrates:Cucur udang cik nom is also a good source of carbohydrates, which provide energy for your body. The carbohydrates in cucur udang cik nom are complex carbohydrates, which means that they are slowly digested and absorbed, providing sustained energy throughout the day.

  • Rich in fiber:Cucur udang cik nom is a good source of fiber, which is important for digestive health. Fiber helps to keep you regular and can help to lower cholesterol levels.
  • Good source of vitamins and minerals:Cucur udang cik nom is a good source of several vitamins and minerals, including vitamin C, vitamin A, and calcium. Vitamin C is important for immune function, vitamin A is important for vision, and calcium is important for bone health.

Tips for Making Cucur Udang Cik Nom Healthier

There are several ways to make cucur udang cik nom healthier without compromising its flavor. Here are a few tips:

  • Use whole-wheat flour:Whole-wheat flour is a good source of fiber and nutrients. It can be substituted for all-purpose flour in the recipe.
  • Reduce the amount of oil:Cucur udang cik nom is typically fried in oil. You can reduce the amount of oil used by cooking the cucur udang cik nom in a non-stick pan or by baking them in the oven.
  • Add vegetables:Vegetables are a great way to add nutrients to cucur udang cik nom. You can add chopped vegetables, such as carrots, onions, or peppers, to the batter.
  • Serve with healthy sides:Cucur udang cik nom can be served with a variety of healthy sides, such as brown rice, quinoa, or steamed vegetables.


Udang cucur rangup resepi diluar lembut fritters prawn vegetable

Cucur udang cik nom holds a special place in Malaysian culture, transcending its culinary appeal to become a symbol of family, tradition, and celebration.

During festive occasions such as Hari Raya Aidilfitri and Chinese New Year, cucur udang cik nom is a ubiquitous delicacy, gracing tables and delighting guests. Its presence at these gatherings signifies joy, prosperity, and the coming together of loved ones.

Role in Family Gatherings, Resepi cucur udang cik nom

Beyond festivals, cucur udang cik nom is a staple dish in many Malaysian households. It is often prepared during family gatherings, where the aroma of freshly fried cucur fills the air, creating a warm and inviting atmosphere.

The act of making cucur udang cik nom together fosters a sense of community and strengthens family bonds. Sharing stories and laughter while preparing this dish creates lasting memories that are cherished for years to come.

Conclusive Thoughts

As you savor the last bite of your homemade cucur udang cik nom, let its flavors linger and remind you of the vibrant culinary heritage of Malaysia. Whether enjoyed as a street food snack or a cherished family dish, this recipe will undoubtedly become a staple in your culinary repertoire.

FAQs: Resepi Cucur Udang Cik Nom

What is the key to achieving the perfect crispy texture?

The secret lies in using a batter made with a combination of rice flour and wheat flour, which creates a light and airy exterior when fried.

How can I make the shrimp filling more flavorful?

Marinating the shrimp in a mixture of soy sauce, garlic, and ginger before adding it to the batter enhances its taste.

Can I bake or grill cucur udang cik nom instead of frying?

Yes, you can bake or grill them for a healthier alternative, but be sure to adjust the cooking time and temperature accordingly.