Frying Krupuk: Temperature, Microwave, Types

What krupuk are

Krupuk (Indonesian kerupuk, Malaysian keropok) are dried discs of tapioca starch that expand to two to four times their size in seconds when fried. In Germany you know them as prawn crackers. For the best-known type, makers mix starch with shrimp, salt and spices, steam the dough as a log, cut it into thin slices and dry them in the sun or in an oven. A little water remains in the chip. In hot oil it evaporates at once, and the starch swells into an airy structure.

In Indonesia and Malaysia, krupuk sit on the table at almost every meal. You eat them with rice, crumble them over soups and salads, or snack on them on the side.

Types

• Krupuk udang: with shrimp, pink to beige, the most common type. Contains crustaceans.
• Krupuk ikan: with fish, usually a bit thicker and more savory. Contains fish.
• Krupuk putih or kampung: large white discs of tapioca with little or no shrimp, like those that stand in tin cans at snack stalls.
• Emping: flattened kernels of the melinjo fruit, slightly bitter, without shrimp.
• Krupuk kulit (rambak): made from dried beef or buffalo skin.
• Colored prawn crackers: the Chinese variety in pink, green and yellow, thin and small, often without much shrimp.

Vietnam knows the chips as bánh phồng tôm. They share only the name with keropok lekor from Terengganu, which are fresh, boiled fish sausages that you fry in slices.

Frying krupuk: step by step

1. Choose the oil: a neutral oil that handles high heat, such as canola, sunflower or peanut oil. In a wok, 500 ml is enough. In a pot, you need a depth of at least 4 cm so the chips float freely.
2. Heat to 180 to 190 degrees: Check the temperature with a thermometer. Without a thermometer, drop in a chip as a test: it must puff within two to three seconds.
3. Fry in batches: Add 3 to 5 small or 1 to 2 large chips per round. They need room because they grow a lot.
4. Turn and lift out: As soon as a chip puffs, push it briefly under with a skimmer and flip it. Lift it out after 5 to 10 seconds in total. It should stay pale.
5. Drain: on paper towels or a rack. After a minute, the chips are cool and crisp.

Large white krupuk putih sometimes do not puff evenly. In Indonesia, cooks therefore fry them in two pans: first in moderately warm oil until they bend and soften, then in hot oil until they puff. At home, it is enough to leave this type lying out in the open for a day or dry it for 20 minutes at 60 °C (140 °F) in the oven.

As a quantity, 50 g of dry chips make a large bowl and are enough as a side for four people.

Krupuk in the microwave

The microwave works without oil. Lay 5 to 6 small chips apart on a dry plate, not on top of each other. At 800 to 900 watts, they need 30 to 60 seconds. Stay at the microwave and stop it as soon as no more chips grow, or they turn brown and taste burnt. Ovens heat differently, so test with two chips first.

Microwaved krupuk puff somewhat less evenly, taste drier and sometimes turn hard at the edges. The method is a poor fit for large white chips.

Common mistakes

• Oil too cool: The chips sink, soak up fat and stay hard and tough. Wait until the oil is hot, and give it a few seconds to reheat after each batch.
• Oil too hot: The chips turn brown and bitter before they have finished puffing. Reduce the heat from about 200 degrees (400 °F).
• Too many at once: The temperature drops, and the chips stick together.
• Damp chips: Raw krupuk from an open pack stored for a long time puff poorly. Drying them further helps, see above.
• Stored too soon: Warm chips in a closed tin go soft from the steam. Let them cool completely.

What to serve krupuk with

In Indonesia, you put krupuk udang on the plate of nasi goreng, next to a fried egg, cucumber and fried shallots. You crumble them over gado-gado so the peanut sauce gets some bite, and likewise over nasi pecel. With soups such as soto ayam or bakso, you dunk them in the broth. Nasi uduk and lontong sayur also come to the table with krupuk. You do not need a dip, but a small dish of sambal or kecap manis with chili goes well anyway.

Storage

Unfried krupuk keep a long time in the sealed pack, and the best-before date is printed on the bag. After opening, put the rest in a screw-top jar or a freezer bag so no moisture gets in.

Fried chips absorb moisture from the air and go soft within hours. In an airtight tin, they stay crisp for a few days. Put softened chips in the oven at 150 °C (300 °F) for three to five minutes.