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You can email the site owner to let them know you were blocked. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. Your IP: Click to reveal 46. For the more general category of Southeast Asian crackers, see Krupuk.
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Java since the 9th or 10th century. According to British chef Will Meyrick, krupuk crackers that use prawn appeared in Malay peninsula in the 16th century.
Legend there states that leftover, crushed prawn heads from a feast were used to make prawn crackers. Prawn crackers are made by mixing prawns, tapioca flour and water. The mixture is rolled out, steamed, and sliced. Traditionally, to achieve maximum crispiness, raw crackers are usually sun-dried first before frying, to eliminate the moisture. Storing the crackers in a low-humidity environment or an airtight container will preserve the crispness.
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.
Packets of unfried prawn crackers may be purchased in east and southeast Asian groceries. In the Netherlands, Belgium, Suriname, France, Australia, South Africa, West Africa, The Middle East and the United Kingdom, they are also widely available in general supermarkets. In the United Kingdom, Australia, Belgium and Germany they are often given free of charge alongside take-away east or southeast Asian food orders. Prawn cracker is called krupuk udang in Indonesian, and is merely one variant of many sorts of krupuk recognised in Indonesian cuisine. In Indonesia the term krupuk or kerupuk is used as an umbrella term to refer to this kind of cracker. 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. Prawn crackers are known as keropok in Malaysia. Sa Đéc in southern Vietnam is the home of bánh phồng tôm. However, in China they are easy to find in supermarkets, yet not popular or common in restaurants or when serving food for friends.