By Sri Owen
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