Label
All
0
Clear all filters

Alan Davidson

Prawn Crackers

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

prawn crackers are a product of SE Asia, well 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 (usually tapioca flour), salt and sugar, together with varying amounts of prawn or fish. They are sun dried and keep very well.

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 they come in an assortment of vivid colours.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title