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Prawn crackers () are a Deep frying snack made from starch and prawn. They are a common snack food in Southeast Asian cuisine, but they are most closely associated with Indonesia. They have also been adapted into East Asian cuisines,Alan Davidson The Penguin companion to food 2002 Page 759 "PRAWN CRACKERS .. described by Charmaine Solomon (1996): Large, crisp, deep-fried crackers popular in Indonesia and Malaysia, where they are called krupuk udang and Vietnam, banh phong tom. Sold in packets in dried form, they are made from starch... The same author goes on to say that the best prawn crackers are large ones from Indonesia, containing more prawn than their less expensive rivals. She regards those from China as a possible substitute; flavour and texture are less good but""Charmaine Solomon's Illustrated Encyclopedia of Asian Food" Charmaine Solomon, Nina Solomon 1996 where the similar Japanese Kappa Ebisen (かっぱえびせん) and Korean Saeukkang are popular snacks.
According to British chef Will Meyrick, krupuk crackers that use prawns appeared in the Malay peninsula in the 16th century. Legend there states that leftover, crushed prawn heads from a feast were used to make prawn crackers.
If left in the open air for more than a few hours (depending on humidity), they start to soften and become chewy and are therefore ideally consumed within a few hours of being fried. Storing the crackers in a low-humidity environment or an airtight container will preserve the crispness for longer.
Prawn crackers of premium quality are aromatic even without additives such as monosodium glutamate (MSG) and artificial prawn Flavoring to enhance the smell and taste.
The fried prawn crackers may be stored in an airtight container for up to three months without preservatives and up to about nine months depending on the amount of preservatives added.
Most varieties of prawn crackers can also be prepared in a microwave oven, in which a few discs can be cooked in less than a minute. This will usually cause them to cook and expand in a way similar to when they are deep-fried. For small quantities, this method is faster and less messy, as the crackers do not become as oily. However, this may cause the cracker to retain a stronger aroma of raw shrimp and the cracker has to be consumed within hours before it softens and loses its crispness.
Krupuk udang (prawn cracker) and other types of krupuk are ubiquitous in Indonesia. Examples of popular krupuk udang brands in Indonesia include Finna and Komodo brand. To achieve maximum crunchiness, most of this pre-packed raw krupuk udang must be sun-dried first before being deep-fried at home. To cook krupuk, a wok and plenty of very hot cooking oil is needed. Raw krupuk is quite small, hard, and darker in color than cooked ones. Fishing towns of Sidoarjo in East Java, also Cirebon in West Java, are major producers of krupuk udang.
Prawn crackers are known as keropok in Malaysia. They are one of the most popular snacks in Malaysia and are particularly served at the homes of many during festive celebrations (such as Chinese New Year and Hari Raya).
Prawn crackers are known as kropek (also spelled kropeck) in the Philippines, or by their English names "prawn crackers" or "fish crackers" (especially in mass-produced commercial versions). They are traditionally made from flour (usually tapioca flour), powdered prawns or fish, various spices, and water. Unlike in Malaysia and Indonesia, kropek is typically only eaten as a snack or as appetizers ( pulutan) accompanying alcohol, similar to chicharon. They are typically dipped in spicy vinegar-based sauces, most notably sinamak (a native spicy vinegar). Kropek has also been assimilated into Filipino Chinese cuisine, often being served as a side dish to some Chinese Filipino dishes.
Sa Đéc in southern Vietnam is the home of bánh phồng tôm. The traditional snack is made of ground shrimp, sometimes mixed with cuttlefish, arrowroot flour, tapioca flour, onion, garlic, sugar, fish sauce, cracked black pepper, and salt. Giới thiệu qui trình công nghệ sản xuất bánh phồng tôm in Vietnamese Traditionally the dough is steamed, rolled out, cut into round chips then dried. Another method is to form rolls, steam, and then slice into thin rounds before being dried. Modern production favours oval shapes such that the chips form a "scooper" as an accompaniment to salads ( gỏi and nộm). The brand Sa Giang is well known.
A variant is bánh phồng nấm flavoured with nấm hương (shiitake) or nấm rơm (straw mushroom).
Prawn crackers are considered a snack food, but may accompany Chinese takeaway in Australia, Germany, Belgium, the Netherlands, Spain, the United Kingdom, and Ireland. Shrimp chips are usually served with roasted chicken dishes in Chinese restaurants overseas (such as white cut chicken and crispy fried chicken).
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