Homemade Krupuk

Ingredients

• 200g (7 oz) tapioca starch 200g (7 oz) tapioca starch
• 100g (3.5 oz) shrimp, finely ground 100g (3.5 oz) shrimp, finely ground
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Water, as needed Water, as needed
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 5g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the tapioca starch, ground shrimp, garlic powder, salt, white pepper, and sugar.
2. 2.
   Gradually add water to the mixture while stirring until a thick paste is formed.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium heat.
4. 4.
   Take a small portion of the paste and spread it thinly on a clean, flat surface.
5. 5.
   Carefully transfer the spread paste into the hot oil and fry until it puffs up and turns golden brown.
6. 6.
   Remove the fried Krupuk from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Repeat the process with the remaining paste.
8. 8.
   Allow the Krupuk to cool completely before serving.

Treat your ingredients with care...

• Shrimp — Ensure that the shrimp is finely ground to achieve a smooth texture in the Krupuk.

Tips & Tricks

• To achieve a crispier texture, make sure the Krupuk is spread thinly before frying.
• Experiment with different flavors by substituting shrimp with fish or vegetables.
• Store the Krupuk in an airtight container to maintain its crunchiness.

Serving advice

Serve the homemade Krupuk as a snack or appetizer alongside a dipping sauce made from soy sauce, chili, and lime juice.

Presentation advice

Arrange the Krupuk on a platter or in a bowl, allowing their vibrant colors and unique shapes to be showcased.