📝 About This Recipe
A beloved staple of Southeast Asian street food culture, these Krupuk Ikan are the ultimate expression of crispy seafood perfection. Crafted from fresh white fish and high-quality starch, these crackers undergo a meticulous process of steaming, drying, and flash-frying to achieve their signature airy crunch and deep umami flavor. Whether enjoyed as a standalone snack or a textural contrast to a spicy meal, they offer an addictive taste of the sea in every bite.
🥗 Ingredients
The Seafood Base
- 500 grams Spanish Mackerel or Featherback Fish (cold, skinless, and boneless fillets)
- 100 milliliters Ice Water (to keep the fish proteins stable)
- 6 cloves Garlic (finely minced into a paste)
The Dough & Seasoning
- 500 grams Tapioca Starch (plus extra for dusting surfaces)
- 2 teaspoons Fine Sea Salt
- 1 tablespoon Granulated Sugar (to balance the savory notes)
- 1 teaspoon White Pepper Powder
- 1 teaspoon Chicken or Mushroom Bouillon Powder (optional for extra depth)
- 2 large Egg Whites (at room temperature)
Frying Medium
- 1 liter Vegetable Oil (high smoke point oil like peanut or canola)
👨🍳 Instructions
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1
In a food processor, pulse the cold fish fillets with the ice water and garlic paste until it forms a smooth, sticky, and homogeneous paste. It is vital to keep the fish cold to maintain its binding properties.
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2
Transfer the fish paste to a large mixing bowl. Add the egg whites, salt, sugar, white pepper, and bouillon powder. Stir vigorously in one direction until the mixture is well-combined and slightly fluffy.
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3
Gradually fold in the tapioca starch, 100 grams at a time. Use your hands to knead the mixture until a smooth, non-sticky dough forms. If the dough is too wet, add a touch more starch.
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4
Divide the dough into 4 equal portions. Roll each portion into a long cylinder or log shape, approximately 2 inches in diameter. Wrap each log tightly in heat-resistant plastic wrap or banana leaves, tying the ends securely.
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5
Prepare a steamer over boiling water. Place the dough logs in the steamer basket and steam on medium heat for 35-40 minutes. The logs should become firm and slightly translucent.
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6
Remove the logs from the steamer and let them cool completely at room temperature. Once cooled, 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 discs, approximately 1-2 mm thick. Consistency is key for even drying and frying.
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8
Arrange the slices in a single layer on large bamboo trays or baking sheets. Dry them in direct sunlight for 1-2 days until they are completely brittle and 'clink' like plastic when touched. Alternatively, use a food dehydrator at 55°C (130°F) for 6-8 hours.
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9
Heat the vegetable oil in a deep wok or pot to 180°C-190°C (350°F-375°F). The oil must be hot enough for the crackers to expand instantly.
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10
Drop 3-4 dried slices into the hot oil. They should sink and then immediately puff up to 3-4 times their original size. Use a slotted spoon to gently press them into the oil to ensure even expansion.
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11
Fry for only 5-10 seconds until they are pale golden. Do not let them brown too much or they will taste bitter. Drain immediately on wire racks or paper towels.
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12
Allow the crackers to cool completely before storing in an airtight container to maintain their crispness.
💡 Chef's Tips
Use the freshest fish possible; oily fish like mackerel provide the best flavor, while white fish like snapper yield a lighter color. Ensure the slices are completely bone-dry before frying; any residual moisture will prevent them from puffing and result in a chewy texture. Test the oil temperature with one cracker first; if it doesn't expand within 2 seconds, the oil is too cold. Store the dried (unfried) crackers in a cool, dry place; they can last for months and be fried fresh whenever needed. If your dough is too tough, you may have over-kneaded; mix just until the starch is fully incorporated.
🍽️ Serving Suggestions
Serve as a crunchy side dish alongside Indonesian Nasi Goreng (Fried Rice) or Gado-Gado. Pair with a spicy Sambal Oelek or a sweet chili dipping sauce for a perfect appetizer. Enjoy as a snack with a cold, crisp lager or a refreshing iced jasmine tea. Crush them slightly and sprinkle over seafood congee or laksa for added texture. Serve in a large communal basket at the center of the table for an authentic Southeast Asian dining experience.