Prawn cracker: Difference between revisions
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In the Malaysian statee of [[Terengganu]], krupuk are made by [[grinder (milling)|grinding]] the fish, prawn or vegetable to a paste, mixing with [[sago]] and then deep-frying it. It comes in two main forms: ''[[keropok lekor]]'' which is long and chewy, ''[[keropok losong]]'' (steamed) and ''[[keropok keping]]'' which is thin and crispy. It is frequently served with dipping sauces. |
In the Malaysian statee of [[Terengganu]], krupuk are made by [[grinder (milling)|grinding]] the fish, prawn or vegetable to a paste, mixing with [[sago]] and then deep-frying it. It comes in two main forms: ''[[keropok lekor]]'' which is long and chewy, ''[[keropok losong]]'' (steamed) and ''[[keropok keping]]'' which is thin and crispy. It is frequently served with dipping sauces. |
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'''Prawn Crackers''' ([[American English]]: '''Shrimp Chip''' or '''Shrimp Cracker''') are the most familiar krupuk to Westerners. These crackers are usually white or light brown in colour. |
'''Prawn Crackers''' ([[American English]]: '''Shrimp Chip''' or '''Shrimp Cracker''') are the most familiar krupuk to Westerners. These crackers are usually white or light brown in colour. Despite the high amount of shrimps used, any shrimp taste is usually quite subtle. Perhaps the most common form is the Indonesian ''krupuk udang'', made with dried [[shrimp]] and hence a light shade of pink. In Indonesian restaurants with English menus these are often simply called 'prawn crackers'. |
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[[Chinese cuisine|Chinese]] prawn crackers tend to be more colourful (including shades of white, pale pink, green and blue), light, non-spicy and crispy. Prawn crackers are a traditional complimentary [[side dish]] and may accompany [[Chinese takeaway]] in [[Australia]] and the [[United Kingdom]]. Shrimp Chips are usually served with a specific chicken dish in Chinese restaurants. |
[[Chinese cuisine|Chinese]] prawn crackers tend to be more colourful (including shades of white, pale pink, green and blue), light, non-spicy and crispy. Prawn crackers are a traditional complimentary [[side dish]] and may accompany [[Chinese takeaway]] in [[Australia]] and the [[United Kingdom]]. Shrimp Chips are usually served with a specific chicken dish in Chinese restaurants. |
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Revision as of 20:00, 28 March 2008
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Krupuk or Kerupuk, or Kroepoek in Dutch spelling (Indonesia), or Keropok (Malaysia), is a popular snack in parts of Southeast Asia. It consists of deep-fried crackers made of flour (usually tapioca flour or potato flour) and flavoured with fish, prawns or vegetables.
Types
Countless varieties of krupuk exist, depending on the ingredients, which often use fruits and vegetables not commonly found in the West, eg. belinjo (gnetum gnemon) nuts (krupuk made from belinjo nuts is called emping). There are around 30 different recipes for krupuk in Indonesia. Big producers of krupuk and the place of origin of many krupuk recipes are Sidoarjo in East Java and Garut in West Java.
In the Malaysian statee of Terengganu, krupuk are made by grinding the fish, prawn or vegetable to a paste, mixing with sago and then deep-frying it. It comes in two main forms: keropok lekor which is long and chewy, keropok losong (steamed) and keropok keping which is thin and crispy. It is frequently served with dipping sauces.
Prawn Crackers (American English: Shrimp Chip or Shrimp Cracker) are the most familiar krupuk to Westerners. These crackers are usually white or light brown in colour. Despite the high amount of shrimps used, any shrimp taste is usually quite subtle. Perhaps the most common form is the Indonesian krupuk udang, made with dried shrimp and hence a light shade of pink. In Indonesian restaurants with English menus these are often simply called 'prawn crackers'.
Chinese prawn crackers tend to be more colourful (including shades of white, pale pink, green and blue), light, non-spicy and crispy. Prawn crackers are a traditional complimentary side dish and may accompany Chinese takeaway in Australia and the United Kingdom. Shrimp Chips are usually served with a specific chicken dish in Chinese restaurants.
Preparation
Krupuk are made by deep-frying them in oil. In only a few seconds they expand from thumb-sized semi-transparent chips to white fluffy crackers, much like popcorn, as the small bubbles of air trapped in the flexible chips expand. If left in the open air for more than a few days, they start to soften and become chewy and therefore are ideally consumed within a few days of being fried. Storing the crackers in a refrigerator, or air tight container, will preserve the crispness for over a week. However, the best means-tested solution for soggy crackers is to place them under a lit grill, as not only will the crispness return as new, but the procedure is also ideal for gently warming the product. Packets of unfried prawn crackers may be purchased in oriental stores, or stores that specialise in Asian cuisine. In the Netherlands they are widely available in general supermarkets also.
Some varieties of Krupuk can also be prepared in a microwave oven. This method is less messy, faster and also the krupuk don't become so oily.