Best Cucur Udang in Johor Bahru (JB)

What started off as a Nyonya kuih catering back in the year 2011, today has emerged as a to-go spot to chomp down authentic Nyonya cuisine and local favourites. Planted in Komtar JB, its constantly brimming with patrons amid a sleekly designed and comfortable ambiance. Tuck yourself on the tiffany coloured chairs and fill up the marble table with as many dishes as possible, and their cucur udang is among the trump cards. Their prawn fritter is different from the norm, it shrivels to a bowl shape while swimming on the fryer as its much thinner and crisper compared to others in the list. Each mouthful just crackles and explodes with excitements with bean sprouts and kuchai leaves, and unshelled prawns resting above. Dip in their sweet-spicy chili sauce for extra indulgence. 

Tucked tranquilly at the heart of Taman Sri Pulai, this modest eatery has been a popular haunt to savour delicious and straightforward local delights. A big perk here is the prawn fritters are fried upon order; expect your golden snack served piping hot with cubes of fried tauhus and cucumber slivers. The symmetry of chewiness and crunchiness is spot-on, and dunking in their homemade peanut sauce just elevates the whole pick and dip experience. As its wallet-friendly too, nothing stops you from having another basket. 

How about devouring cucur udang in a cozy restaurant that is housed in a renowned hotel? Savaro Restaurant has been magnetising over locals and tourists alike with a sheer spread of Malaysian delicacies that comes in a hearty portion. And the best way to kick start your meal is a heaving platter of prawn fritters. Crunchy exterior that breaks into a bouncy interior laced up with bean sprouts and prawns rounds up one delectable treat that is worth every penny and calorie. Dunk the moreish morsels into their treacly chili sauce while overlooking the blissful Puteri Harbour with a gentle lull of wind. This is a true aesthetic pleasure. 

Nestled in a bustling food court, you’ll undoubtedly spot tables graced with few plates of cucur udang, either to whet the appetite or solely a fritter feast. And that brings you over to this humble stall that churns out the latter straight off the scorching vat. The rugged surface of the fritter is resoundingly crisp and the inside offers a doughy delight with bean sprouts and prawns. Accompanied with fried tauhus and slices of cucumber, it’s hard to stop once you start.