Homemade Indonesian Kroepoek: A Step-by-Step Guide

Ingredients

200 grams of Tapioca starch
300 grams of peeled prawns
2 cloves of garlic
1 teaspoon of salt
1 teaspoon of sugar
1/2 teaspoon of baking powder
1/2 teaspoon of ground coriander
Water, as needed
Vegetable oil, for frying

Steps and instructions

Place the peeled prawns, garlic, salt, sugar, and coriander into a food processor and process until it forms a smooth paste.
Add the tapioca starch and baking powder to the prawn mixture and mix well.
Gradually add water, if needed, to the mixture until it forms a dough-like consistency.
Shape the dough into small, flat discs.
Bring a pot of water to a boil and then lower the heat to a simmer.
Place the dough discs into the simmering water and let it cook until they float to the top. This should take about 5 minutes.
Remove the cooked dough discs from the water and place them on a baking tray. Let it dry in the sun or a warm place until it becomes hard and completely dry. This could take up to two days depending on the weather.
Once dried, heat a pot of vegetable oil over high heat.
Deep fry the dried dough discs in the hot oil until they puff up and become crispy.
Remove the crispy Kroepoek from the oil and drain on a paper towel to remove excess oil.
Serve the Kroepoek as a snack or as a side dish.

Tools for making

Food processor - To process the prawns and other ingredients into a smooth paste.
Baking tray - To place the shaped dough discs for drying.
Pot - To boil the water for cooking the dough discs.
Paper towel - To drain the excess oil from the fried Kroepoek.
Deep fryer - Optional, for frying the Kroepoek. Can be used instead of a pot and vegetable oil.

Recipe variations

Using rice flour instead of tapioca starch for a different texture
Adding chili flakes or powder to make spicy Kroepoek
Replacing prawns with minced chicken or beef for a meat variation
Adding finely chopped spring onions or chives for extra flavor
Experimenting with different spices such as turmeric or paprika
Using a combination of different flours for a unique crust
Adding grated cheese to the dough for a cheesy twist
Using vegetable or mushroom broth instead of water for a vegetarian option
Adding sesame seeds or poppy seeds for added texture and flavor
Using flavored oils, such as garlic or chili oil, for frying the Kroepoek

Recipe overview

Kroepoek is a traditional Indonesian snack that is both delicious and fun to make. Made from a dough of ground prawns and tapioca starch, these crispy treats are unique in that they are first boiled, then dried, and finally deep-fried until they puff up. Perfect as a snack on its own or as a side dish to accompany your main meal, Kroepoek requires a little bit of patience during the drying process but the result is well worth the wait. Expect to be making this recipe over and over again once you've tasted the crunchy, savory goodness of homemade Kroepoek. Enjoy this culinary adventure into Indonesian cuisine!

Common questions

Can I use a different type of starch instead of tapioca starch? No, tapioca starch is essential for the texture and crispiness of Kroepoek. Using a different type of starch may result in a different outcome.
Can I substitute prawns with another type of protein? Traditionally, prawns are used in Kroepoek. However, you can experiment with other proteins like shrimp or fish if desired.
What can I serve Kroepoek with? Kroepoek is often served as a snack or appetizer on its own. It also pairs well with dips such as sweet chili sauce or peanut sauce.
Can I store Kroepoek? Yes, you can store Kroepoek in an airtight container at room temperature for up to a week. Ensure it is completely dry before storing to maintain its crispiness.
Can I bake Kroepoek instead of deep frying? Deep frying is the traditional method for making Kroepoek and yields the best results. Baking may not achieve the same level of crispiness.
Can I freeze Kroepoek? It is not recommended to freeze Kroepoek as it may affect the texture and crispiness. It is best enjoyed fresh.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the prawn paste and tapioca starch together.
Food Processor - A kitchen appliance used to blend and process the prawns and other ingredients into a smooth paste.
Baking Tray - A flat metal tray used to dry the shaped dough discs in the sun or a warm place.
Pot - A cooking utensil used to boil the water and simmer the dough discs.
Paper Towel - Absorbent paper used to drain excess oil from the fried Kroepoek.
Deep Fryer or Deep Pan - A device or pan used to heat and fry the dried dough discs in hot oil.

Origin stories

Kroepoek hails from the culturally rich lands of Indonesia, where it graces tables as a popular and beloved side dish. Its name, interestingly, derives from the combination of two words in the Indonesian language, "Kerupuk" (crackers) and "Udang" (shrimp). This delightful snack is traditionally made from a paste consisting of starch and other ingredients including prawns and spices, which is then sun-dried before being deep-fried to puff up into the crispy crackers we know and love. Its unique preparation process, cooking the dough in boiling water before sun-drying and frying, sets it apart from most other snacks. This little cracker carries with it the warm, sunny essence of the Indonesian archipelago, a testament to the ingenuity of its people in crafting such a distinctive and delicious snack from simple ingredients. The hypnotic dance of the Kroepoek as it fluffs up in hot oil is a spectacle in itself, a promise of the delightful crunch that awaits.

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.