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Easy
By Sri Owen
Published 1980
The raw Krupuk Udang that you buy in the shop are thin, flat oblong flakes. Every trace of moisture should be removed before cooking, as a damp krupuk will not become crisp. In the tropics you spread your krupuk in the sunshine for an hour or two before you fry them; in London I give them an hour or two in a warm dry cupboard.
To cook them, drop them one at a time into a wok of hot