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Asian

Krupuk

Indonesian prawn crackers, dried then deep fried until they puff up light and crisp — the crunch that sits beside almost every Indonesian meal.

SidesPescatarianUnder 20g carbsUnder 30 min
20 min5 prep · 15 cookEasy488 kcalper serving
Krupuk

Method

  1. Spread 50 g of dried krupuk on a baking tray and dry them in an oven at 100C for 10 minutes, or in strong sunshine for an hour. This drives off absorbed moisture and is what makes the difference between a cracker that puffs and one that stays leathery. They should snap cleanly, not bend.
  2. Pour the oil into a wok or deep saucepan to a depth of about 5 cm and heat over a medium-high flame to 190C. Test with a single cracker: it should balloon to three times its size in a few seconds. If it sinks and browns slowly the oil is too cool; if it scorches, pull the pan off the heat for a minute.
  3. Fry 2 or 3 crackers at a time, sliding them in flat and pressing them under the surface with a spider or slotted spoon so they expand evenly. Each takes only 3-5 seconds; turn once as it curls.

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Per serving

488kcal
0gprotein
0gcarbs
55gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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