Prawn Crackers

Krupuk Udang

Preparation info
    • Difficulty


Appears in

By Sri Owen

Published 1994

  • About

Indonesia has a wide range of different krupuk and keripik. As the names suggest, all of them are crisp, brittle and crunchy. All are made of some kind of flour – wheat, rice, cassava, or maize/corn – and all are dried in the sun and then fried. They all have different flavours, as potato crisps do, though a better comparison would be with Indian popadums. Flavour, appearance and colour differ from region to region. In any market place you will find raw and cooked krupuk displayed in basket