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Shrimp Corn Egg Fritters (Telur Udang Jagung)

Golden, crispy Indonesian-style fritters made with corn, shrimp, and vegetables — served with a rich, slightly sweet corn sauce. Popular as a snack or side dish, and reminiscent of bakwan jagung or savory corn pancakes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 Fritters
Course: Appetizer, Side Dish, Snack
Cuisine: Indonesian
Calories: 150
Ingredients Method Notes

Ingredients
  

Fritter Batter
  • 1/3 cup sweet corn kernels (jagung manis pipil) Use canned, fresh, or frozen corn.
  • 1 small carrot, peeled and grated (wortel) Adds sweetness and color.
  • 6 –8 medium shrimp, peeled and finely chopped (udang) About 75 g. You can use frozen shrimp, thawed first.
  • 3 large eggs (telur ayam) Standard U.S. large eggs.
  • 2 tablespoons crispy fried shallots (bawang merah goreng) Available in Asian stores; adds texture and aroma.
  • 1 stalk scallion, thinly sliced (daun bawang) Also known as green onion.
  • 2 tablespoons all-purpose flour (tepung terigu) To bind the fritters.
  • 1/3 medium yellow onion, chopped (bawang bombay) Adds sweetness and depth.
  • About 2 cups cooking oil (minyak goreng) For deep or shallow frying.
Ground Spice Paste (Bumbu Halus)
  • 2 American shallots, or 3 small Indonesian shallots, peeled (bawang merah) Roughly 25–30 g.
  • 2 garlic cloves bawang putih
  • 1/4 teaspoon ground pepper (merica bubuk) White or black pepper are both fine.
  • Salt to taste (garam secukupnya) Start with 1/4 tsp and adjust.
Sauce
  • 2 shallots, thinly sliced (bawang merah)
  • 2 garlic cloves, thinly sliced (bawang putih)
  • 1/2 teaspoon grated ginger (jahe) About 1 cm fresh ginger, peeled.
  • 1/3 medium onion, sliced into strips (bawang bombay)
  • 1 tablespoon ketchup (saus tomat) Use your favorite brand.
  • 1/3 cup sweet corn kernels (jagung manis pipil)
  • 1 cup water (air)
  • 1 tablespoon granulated sugar (gula pasir)
  • Salt to taste (garam secukupnya)

Instruction
 

Make the Fritters
  1. In a large bowl, combine the ground spice paste: shallots (bawang merah), garlic (bawang putih), ground pepper (merica), and salt (garam). Add the corn, carrot, shrimp, eggs, chopped onion, scallion, flour, and fried shallots. Mix well.
  2. Heat cooking oil (minyak goreng) in a frying pan over medium heat. Drop about 2–3 tablespoons of batter into the hot oil to form small patties. Fry until golden brown and crispy on both sides. Drain on paper towels.
Make the Sauce
  1. Blend the corn (jagung manis pipil) with water (air) until smooth. (You can strain it for a finer texture, if preferred.)
  2. In a saucepan, sauté the shallots, garlic, and onion (bawang merah, bawang putih, bawang bombay) until fragrant.
  3. Add the corn purée, ginger (jahe), ketchup (saus tomat), sugar (gula pasir), and salt (garam). Cook over medium heat until the sauce boils and thickens slightly.
Serve
  1. Arrange the fritters on a plate and pour the warm sauce over them. Garnish with extra scallions or fried shallots if desired.

Notes

  • Bawang Merah (Shallots): Indonesian shallots are smaller and stronger in flavor. American shallots are larger, so use fewer if substituting.
  • Bawang Merah Goreng (Crispy Shallots): Easily found at Asian groceries or online. Adds rich umami crunch.
  • Udang (Shrimp): Fresh or frozen medium shrimp are fine. Make sure they're peeled and deveined.
  • Jagung Manis Pipil (Sweet Corn Kernels): Canned, frozen, or fresh kernels all work well.
  • Tepung Terigu (All-Purpose Flour): Needed just to bind the batter; avoid overusing or it may get too dense.