Ecomely

Language

Krupuk: photo of the dish
Illustrative photo: Midori — CC BY-SA 3.0, Wikimedia Commons
Salads & starters

Krupuk

Crispy chips made from tapioca starch and fish or shrimp, sold raw and translucent, which puff up when fried. They're served alongside meals, often with rice and sauces.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the fish or shrimp with the garlic, salt, pepper and sugar until you get a smooth paste.
  2. Mix the tapioca starch and flour, then gradually work in the fish paste and water until you have a supple dough.
  3. Shape into a log about 4 cm in diameter, wrap it in cling film and steam it for 40 minutes.
  4. Let it cool completely, then slice the log into thin rounds about 2 mm thick.
  5. Dry the rounds in the open air for a day until they're stiff and translucent.
  6. Heat the oil to 180 °C and drop the krupuk in small batches; they puff up within seconds.
  7. Drain on paper towels as soon as they turn white and crispy.

Variations and tips

With what you can find here. Raw krupuk can be found in Asian grocery stores; once dried, fry them in oil and they're ready in seconds.

More ideas

Rojak20 min · 4 serv. · budget-friendlyPerkedel (potato fritters)40 min · 4 serv. · budget-friendlyBakwan (bakwan sayur)30 min · 4 serv. · budget-friendlyPlecing kangkung (spicy water spinach, Lombok)20 min · 4 serv.Pecel40 min · 4 serv. · budget-friendlyOtak-otak55 min · 4 serv.Tahu gejrot (tofu in tamarind sauce, Cirebon)30 min · 4 serv. · budget-friendlyUrap (urap sayur)35 min · 4 serv.

Original Ecomely recipe.