Authentic Indonesian Krupuk: A Step-by-Step Recipe Guide

Ingredients

  • 500 grams of Tapioca Starch
  • 1 kg of Fresh Shrimp
  • 1 tablespoon of Salt
  • 2 cloves of Garlic
  • 1 teaspoon of White Pepper
  • 1 liter of Water for boiling
  • 5 liters of Vegetable Oil for deep frying

Steps and instructions

  1. Begin by peeling and deveining the shrimp. Rinse them under cold water.
  2. Combine the shrimp, garlic, salt, and pepper in a food processor. Blend until it forms a smooth paste.
  3. In a large bowl, gradually add the tapioca starch to the shrimp paste. Mix well to ensure the ingredients are combined to form a dough.
  4. Shape the dough into a rectangular block and wrap it tightly with plastic wrap.
  5. Boil the block of dough in water for about 1 hour. The dough should become firmer and slightly translucent.
  6. Remove the dough from the water and allow it to cool completely. Then, slice it into thin pieces using a sharp knife.
  7. Dry the slices in the sun for 2-3 days. They should become completely dry and hard.
  8. Heat the vegetable oil in a deep fryer or large pot over medium heat.
  9. Deep fry the krupuk slices in batches. They will quickly puff up and turn golden brown.
  10. Remove the krupuk slices with a slotted spoon and drain them on paper towels.
  11. Allow the krupuk to cool before serving. Enjoy as a snack or as an accompaniment to a meal.

Tools for making

  • Food Processor - Used to blend the shrimp, garlic, salt, and pepper into a smooth paste.
  • Large Bowl - Used to mix the tapioca starch with the shrimp paste to form a dough.
  • Plastic Wrap - Used to tightly wrap the dough before boiling.
  • Sharp Knife - Used to slice the boiled dough into thin pieces.
  • Deep Fryer or Large Pot - Used to heat the vegetable oil for deep frying the krupuk slices.
  • Slotted Spoon - Used to remove the fried krupuk slices from the oil.
  • Paper Towels - Used to drain the fried krupuk slices and remove excess oil.

Recipe variations

  • Use rice flour instead of tapioca starch for a different texture.
  • Replace shrimp with fish, such as mackerel or anchovies, for a different flavor.
  • Add spices like turmeric, paprika, or chili powder to the dough for an extra kick.
  • Experiment with different shapes for the krupuk, such as round or triangular.
  • Create a vegetarian version by using plant-based protein alternatives, like tofu or tempeh.
  • Try coating the krupuk with sesame seeds or crushed peanuts for added crunch and flavor.
  • Incorporate herbs and aromatics like lemongrass, ginger, or shallots into the dough for a fragrant twist.
  • Make a gluten-free version by using gluten-free flour or starch substitutes.
  • Add grated cheese or dried herbs to the dough for a cheesy or herbed krupuk variation.
  • Experiment with different types of oil for frying, such as coconut oil or peanut oil, to impart a unique taste.

Recipe overview

Discover how to make traditional Indonesian Krupuk with this easy to follow recipe. Krupuk are iconic crispy crackers that are a popular snack in Indonesia and other parts of Southeast Asia. These delicious snacks are typically made from starch and other ingredients, like fresh shrimp, that give them a unique flavor. This recipe involves making a dough from fresh shrimp and tapioca starch, boiling it, slicing it thinly, and then drying and deep frying the slices. It requires some patience, as the drying process takes a few days, but the result is a delicious and crunchy snack that is truly rewarding. Enjoy krupuk as a standalone snack, or as a crunchy accompaniment to a main meal. Welcome to the world of Indonesian cooking!

Common questions

  1. Can I use dried shrimp instead of fresh shrimp? No, fresh shrimp is recommended for this recipe as it provides the best flavor and texture for the krupuk.
  2. How long does it take for the dough to become firm and translucent? The dough usually takes about 1 hour to cook in boiling water until it becomes firm and slightly translucent.
  3. Can I dry the krupuk slices indoors instead of in the sun? While drying the slices in the sun is the traditional method, you can also dry them indoors in a well-ventilated area. It may take a bit longer for them to dry completely.
  4. Can I reuse the vegetable oil for frying? It is not recommended to reuse the vegetable oil for frying as it may affect the taste and quality of the krupuk. It's best to use fresh oil for each batch.
  5. How long can I store the homemade krupuk? If stored in an airtight container, the homemade krupuk can be kept for up to 2-3 weeks.

Serving dishes and utensils

Origin stories

Krupuk, the famed Indonesian snack, has an interesting journey behind it. In the olden times, when refrigeration technology was yet to be introduced, the Indonesian fishermen had to think of innovative ways to preserve their daily catch. They started grounding the surplus fish into a paste, combined it with tapioca flour and then dried it under the sun. The dried crackers were later deep-fried whenever they craved for a crunchy snack. This humble beginning led to the creation of Krupuk, an integral part of Indonesian cuisine. Even today, Krupuk is served across the country, from humble street-side food stalls to high-end restaurants. It's a testament to the culinary ingenuity of the Indonesian people and their resourcefulness in making the most out of the bounties of the sea.

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.