Perkedel Udang – Indonesian Shrimp Fritters
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Perkedel Udang, literally “shrimp fritters,” is a traditional Indonesian dish made with shrimp, mashed potatoes, and spices, shaped into patties, and fried until crispy. They are savory, mildly spiced, and satisfying, with a texture that’s soft inside and crispy outside.
Perkedel Udang is typically enjoyed as a seafood side dish or appetizer. Serve with dipping sauce like sweet chili or homemade mayonnaise for a snack.
Perkedel Udang is part of my Indonesian snacks and fritters collection, with more classic street food recipes.
How to Make Shrimp Fritters
To prepare these yummy fritters, start by boiling and mashing potatoes. Combine them with finely chopped shrimp, onions, garlic, nutmeg, celery or parsley, and seasonings. Shape the mixture into small patties, dip them in beaten egg, coat with breadcrumbs, and fry until golden brown.
Continue reading for the full recipe with ingredients and step-by-step instructions.
Indonesian Fried Shrimp Fritters (Perkedel Udang)
Indonesian shrimp fritters, or Perkedel Udang, are easy to make and full of flavor. Shrimp, potato, garlic, and spices are fried into crispy patties. Serve as a snack or side dish.
For a gluten-free option, replace panko breadcrumbs with gluten-free breadcrumbs.
Ingredients
- 1 generous cup shrimp (about 9 oz) (fresh or frozen)
- 2 medium potatoes (about 12 oz)
- 2 tbsp finely chopped onions
- 2 garlic cloves, minced
- 2 tsp ground nutmeg
- 2 tbsp chopped celery or parsley leaves
- 1 large egg, beaten
- 1 cup (panko) breadcrumbs
- 1 tsp salt
- 1 tsp pepper
- oil to fry
Instructions
- Peel and boil the potatoes until tender. Drain, mash, and let them cool.
- If using frozen shrimp, thaw completely and finely chop.
- In a large bowl, combine mashed potatoes, shrimp, onions, garlic,
nutmeg, celery or parsley, salt, and pepper. Mix until evenly combined. - Scoop the mixture with a heaping spoon and shape into small, even-sized patties.
- Dip each patty into beaten egg, then coat with breadcrumbs.
- Heat oil in a frying pan over medium heat. Fry the patties in batches, about 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan.
- Avoid overcrowding the pan for even cooking. Remove the fritters and drain on paper towels.
- Remove the fritters and drain on paper towels. Serve hot or cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F for 5-7 minutes to restore crispiness. Fritters can also be frozen for up to 1 month. Thaw in the fridge before reheating.
Want more?
Here are some of my favorite Indonesian perkedel recipes you can try:
Perkedel Daging – Ground Meat Fritters
Perkedel Ayam – Chicken Fritters
Perkedel Jagung – Corn Fritters
