📝 About This Recipe
Experience the quintessential crunch of Southeast Asia with these homemade Krupuk Udang, a beloved snack that transforms humble shrimp and starch into ethereal, airy clouds of flavor. These crackers boast a deep, oceanic umami balanced by a hint of garlic, offering a far more complex profile than any store-bought variety. Perfectly crisp and incredibly addictive, they represent the beautiful Indonesian tradition of preserving the harvest of the sea in a snackable, golden form.
🥗 Ingredients
The Shrimp Base
- 500 grams Fresh Shrimp (peeled, deveined, and chilled)
- 6 cloves Garlic (peeled and roughly chopped)
- 2 pieces Shallots (small, peeled)
- 50 ml Ice Water (to keep the proteins cold while blending)
The Dough & Seasoning
- 500 grams Tapioca Flour (high quality, extra fine)
- 2 teaspoons Sea Salt (adjust to taste)
- 1 tablespoon Granulated Sugar (to balance the savory notes)
- 1 teaspoon White Pepper (ground)
- 1 teaspoon Chicken or Mushroom Powder (for extra depth of flavor)
- 2 pieces Egg Whites (helps with the expansion)
For Frying
- 1 liter Vegetable Oil (high smoke point oil like peanut or canola)
👨🍳 Instructions
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1
Place the chilled shrimp, garlic, shallots, and ice water into a high-speed food processor. Pulse until the mixture forms a very smooth, fine paste with no visible chunks.
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2
Transfer the shrimp paste to a large mixing bowl. Add the salt, sugar, white pepper, bouillon powder, and egg whites, stirring vigorously until well combined.
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3
Gradually fold in the tapioca flour, about 100g at a time. Use your hands to knead the mixture into a smooth, pliable dough that no longer sticks to your fingers. If it's too wet, add a touch more flour; if too dry, add a teaspoon of water.
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4
Divide the dough into 3 or 4 equal portions. Roll each portion into a log shape, approximately 2 inches in diameter and 6-8 inches long.
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5
Prepare a steamer over boiling water. Wrap each log tightly in heat-resistant plastic wrap or banana leaves to maintain their shape, and steam for 35-40 minutes until they become translucent and firm.
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6
Remove the logs from the steamer and let them cool to room temperature. Once cool, refrigerate them for at least 4-6 hours (or overnight); this makes them much easier to slice thinly.
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7
Using a very sharp knife or a mandoline slicer, cut the chilled logs into paper-thin rounds, roughly 1-2mm thick. The thinner the slice, the better the expansion.
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8
Arrange the slices in a single layer on large trays or bamboo mats. Dry them in direct sunlight for 1-2 days until they are completely hard, brittle, and have a 'clinking' sound when handled. Alternatively, use a dehydrator at 55°C (130°F) for 6-8 hours.
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9
Once completely dry, heat the vegetable oil in a deep wok or pot to 190°C (375°F). The oil must be hot enough for instant expansion.
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10
Drop 3-4 dried crackers into the oil at a time. They should puff up and expand to 3 times their size within 2-3 seconds.
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11
Use a slotted spoon to quickly flip them and submerge any unpuffed edges, then immediately remove them before they turn brown. They should remain a pale golden-cream color.
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12
Drain the fried crackers on a wire rack or paper towels to remove excess oil. Allow them to cool completely before storing in an airtight container to maintain crispness.
💡 Chef's Tips
Ensure the shrimp are very cold when blending to maintain a bouncy texture in the dough. The drying process is crucial; any residual moisture will prevent the crackers from puffing up properly. Always test one cracker first to check the oil temperature—if it sinks and stays small, the oil is too cold; if it browns instantly, it's too hot. Store the dried (unfried) crackers in a cool, dry place; they can last for months and be fried fresh whenever you crave them. For a spicy kick, add a teaspoon of chili flakes or a dash of cayenne pepper to the dough mixture.
🍽️ Serving Suggestions
Serve as a crunchy side dish to Nasi Goreng (Indonesian Fried Rice) or Gado-Gado. Pair with a spicy Sambal Oelek or a sweet chili dipping sauce for a flavor boost. Enjoy as a standalone snack alongside a cold, crisp lager or an iced jasmine tea. Crush them slightly and sprinkle over creamy soups or congee for an added textural element. Serve in a large communal bowl at parties—they disappear incredibly fast!