Krupuk Udang – Indonesian Shrimp Chips
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Crispy, airy, and packed with umami, Indonesian krupuk shrimp chips are a delicious snack and side dish. These deep-fried crackers, made from ground shrimp and tapioca flour, puff up into crunchy perfection when cooked.
These chips are popular in many countries, with slightly different names depending on the region: krupuk in Indonesia, keropok in Malaysia, kroepoek in the Netherlands, and shrimp chips or prawn crackers in the U.S.
Krupuk chips are naturally gluten-free and offer more protein and fewer carbs than regular potato chips, making them a popular choice in many households.
Try shrimp chips, then check the full list of Indonesian snacks and fritters.
Types of Krupuk
In Indonesia, there are many different types of krupuk, each with its own regional twist. The most common variety is krupuk udang, which combines tapioca flour with shrimp. You can find them in Asian supermarkets as ready-to-eat snacks or uncooked dried slices for frying at home.
There are also fun colored shrimp chips (made with food coloring for appeal).
Traditionally, shrimp chips are made by mixing ground shrimp with tapioca flour, shaping the mixture into thin slices, and drying them before frying. While sun-drying is the traditional method, modern production often involves ovens or dehydrators. Before cooking, the raw slices look hard and plastic-like, but they quickly puff up and crisp when dropped into hot oil.
I’m showing you how to cook pre-made shrimp chips rather than the more complex process of making them from scratch. Luckily, with uncooked krupuk available in stores and online, you can enjoy freshly fried chips at home without much hassle.
Serving Krupuk
Krupuk is commonly eaten as a snack, on their own, dipped in sambal, sweet chili sauce, or peanut sauce. But they are also served as a side dish with Indonesian favorites like Nasi Goreng (fried rice), Mie Goreng (fried noodles), or Soto Ayam (chicken soup). You can also crumble them over salads as a crunchy topping.
Tips for Perfect Prawn Crackers
- Avoid Overcrowding: Fry in small batches for even cooking
- Cook Quickly: Fry the chips for about 20 seconds, just until they puff up. This will prevent them from getting too dark.
- Use Neutral Oil: Oils like sunflower, vegetable, or canola are ideal.
Krupuk (Shrimp Chips)
Indonesian shrimp chips are a tasty and crunchy snack that you can easily make at home. This recipe shows you how to fry them until crispy and golden. Great for snacking or serving with meals.
These chips fit a gluten-free diet.
Ingredients
- Neutral-flavored oil for frying (e.g., sunflower, vegetable, or canola)
- Uncooked shrimp chips
Instructions
- Place frying pan (an Indonesian wadjan or Chinese wok is great for this) on the heat source and pour in the oil. Or preheat your deep fryer.
- Heat the oil to around 325°F. Use a thermometer to monitor the temperature. Or dip a wooden utensil into the oil. If bubbles form around it, the oil is ready.
- Carefully add a few pieces of uncooked shrimp chips to the hot oil. They should puff up within about 20 seconds.
- Use a slotted spoon or spider strainer to flip and remove them quickly to avoid over-browning.
- Transfer the fried krupuk to a paper towel-lined plate to soak up excess oil. Let them cool for a few minutes before serving.
Notes
Fried shrimp chips are best enjoyed within two hours while still crispy, but you can keep leftovers in an airtight container at room temperature for up to a week.
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