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Prawn cracker
 | This article needs additional citations for verification. (March 2018) |
 Krupuk udang, Indonesian prawn cracker | |
| Course | Snack |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Java |
| Serving temperature | Room temperature |
| Main ingredients | Deep fried dried starch and other ingredients, the most popular is Prawn |
| Variations | Different variations according to ingredients |
Prawn crackers (Indonesian: krupuk udang) are a deep-fried snack made from starch and prawn. They are a common snack food in Southeast Asian cuisine, but they are most closely associated with Indonesia. They have also been adapted into East Asian cuisines,[2][3] where the similar Japanese kappa ebisen (かっぱえびせん) and Korean saeukkang are popular snacks.
- ^ Wirayudha, Randy (31 August 2017). "Kriuk Sejarah Kerupuk". Historia - Majalah Sejarah Populer Pertama di Indonesia (in Indonesian). Retrieved 11 October 2020.
- ^ Alan Davidson The Penguin companion to food 2002 Page 759 "PRAWN CRACKERS .. described by Charmaine Solomon (1996): Large, crisp, deep-fried crackers popular in Indonesia and Malaysia, where they are called krupuk udang and Vietnam, banh phong tom. Sold in packets in dried form, they are made from starch... The same author goes on to say that the best prawn crackers are large ones from Indonesia, containing more prawn than their less expensive rivals. She regards those from China as a possible substitute; flavour and texture are less good but"
- ^ "Charmaine Solomon's Illustrated Encyclopedia of Asian Food" Charmaine Solomon, Nina Solomon 1996
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