Prawn crackers (krupuk)

kerupuk udang / keropok / 虾片

Flavor and role: Crackers made from prawns and tapioca starch. Dropped dry into hot oil, they puff up and turn crisp in seconds.
Typical dishes and uses: Served with nasi goreng, gado-gado, Chinese starters
Substitutes: Replace with store-bought shrimp-flavoured snacks such as Saeukkang (or any ready-made prawn crisps).
Storage: Unfried dry crackers sealed at room temperature for 1 year. Fried crackers in an airtight container, eaten within 2–3 days.
Main countries: Indonesia · Malaysia · China
Used in this book: Nasi Goreng Gado-Gado Gado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut Sauce Crispy Smashed Potato Gado-Gado Platter Nasi Goreng Spesial with Prawns and Crispy Shallots Soto Ayam Lamongan with Koya Soto Fried Rice with a Golden Broth Shot

Updated 2026-10-10