Authentic Filipino Kropek: A Crisp and Delicious Snack Recipe

Ingredients

  • 1 1/2 cups of prawn or shrimp, peeled and deveined
  • 1 cup of cornstarch
  • 1/2 cup of tapioca flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of white pepper
  • 1/4 teaspoon of MSG (optional)
  • 1/2 cup of cold water
  • Oil for deep frying

Steps and instructions

  1. Puree the prawns or shrimp in a food processor until it becomes a paste.
  2. In a mixing bowl, combine the cornstarch, tapioca flour, baking powder, salt, white pepper, and MSG if using. Stir until well combined.
  3. Add the prawn or shrimp paste to the dry mixture. Mix well.
  4. Slowly pour in the cold water while stirring. Mix until it forms a dough.
  5. Roll the dough into a thin layer on a flat surface.
  6. Let the dough dry for a few hours or until it's completely dry. Cut the dried dough into small pieces or desired shapes.
  7. Heat oil in a deep frying pan over medium-high heat.
  8. Once the oil is hot, deep fry the dough pieces. They will puff up and float to the top.
  9. When they turn golden brown, remove from the oil with a slotted spoon and drain on paper towels.
  10. Allow to cool completely before serving.

Tools for making

  • Food Processor - Needed to puree the prawns or shrimp into a paste.
  • Mixing Bowl - Used to combine the dry ingredients and prawn or shrimp paste.
  • Flat Surface - Required for rolling the dough into a thin layer.
  • Knife - Needed to cut the dried dough into small pieces or desired shapes.
  • Deep Frying Pan - Used to heat the oil and deep fry the dough pieces.
  • Slotted Spoon - Required for removing the fried dough pieces from the oil.
  • Paper Towels - Used to drain the excess oil from the fried dough pieces.

Recipe variations

  • Experiment with different types of seafood, such as squid or fish, instead of prawns or shrimp.
  • Add spices or herbs to the dough mixture, such as garlic powder, paprika, or dried parsley, for added flavor.
  • Try using different types of flour, such as rice flour or potato starch, instead of tapioca flour.
  • For a gluten-free option, replace the wheat-based flour with a gluten-free flour blend.
  • Create a spicier version by adding chili powder or cayenne pepper to the dough mixture.
  • Make a vegetarian or vegan variation by using tofu or tempeh instead of prawns or shrimp.
  • Experiment with different shapes and sizes for the kropek, such as small circles, squares, or twists.
  • Serve the kropek with dipping sauces, such as sweet chili sauce, garlic mayo, or vinegar with onions.

Recipe overview

Kropek is a popular Filipino snack that's incredibly addictive and delightfully crispy. Made with a base of prawn or shrimp that's pureed and mixed with a combination of cornstarch, tapioca flour, and seasonings, it's then rolled out, dried, and deep-fried to perfection. The result is a flavorful and crunchy snack that puffs up beautifully in hot oil and is sure to be a hit at any gathering. This recipe provides a straightforward and easy-to-follow guide to making your own homemade Kropek. Enjoy the process of preparing this beloved snack and relish the satisfying crunch with every bite.

Common questions

  1. Can I use other types of seafood instead of prawn or shrimp? Yes, you can use other types of seafood such as fish or squid, but the texture and taste may vary.
  2. Can I substitute cornstarch with another type of flour? Cornstarch is essential for achieving the crispy texture of kropek. It is not recommended to substitute it with other flours.
  3. Is tapioca flour necessary for this recipe? Tapioca flour helps to give kropek its unique chewy texture. It is recommended to use tapioca flour, but if you don't have it, you can substitute it with additional cornstarch.
  4. Can I skip the MSG? Yes, the MSG is optional and can be omitted from the recipe.
  5. How long does the dough need to dry? The dough needs to dry for a few hours or until it's completely dry. The drying time may vary based on humidity levels.
  6. Can I bake the kropek instead of deep frying? No, baking the kropek will not yield the same results. Deep frying is necessary to achieve the desired texture and flavor.

Serving dishes and utensils

Origin stories

Kropek, also known as shrimp chips, is a popular snack found in many Asian countries, including the Philippines. The delicacy's history can be traced back to the Chinese immigrants who brought the recipe with them when they migrated to the Philippines. But it's not just an ordinary snack. In fact, Kropek comes with a rich cultural significance. Back in the day, making Kropek was a communal activity. Neighbors would come together to prepare the prawn mixture, roll out the dough, and cut them into their distinct round shapes. The kids had the delightful task of laying them out under the sun to dry. Once the chips were ready, they would be deep-fried and everyone would partake in the feast. Today, the tradition of home-made Kropek may have waned with the availability of commercial versions, but the memory of this communal cooking activity remains a cherished part of Filipino heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.