Prawn cracker

Prawn crackers are a cherished deep-fried snack crafted from starch and prawns, and they’re a cornerstone of Southeast Asian cuisine. While particularly popular in Indonesia and Malaysia, these delectable treats have also become staples in East Asian cuisines, each featuring unique regional variations. For example, in Japan, they are known as Kappa Ebisen, in Korea, as Saeukkang, and in Malaysia, as keropok.

The process of making prawn crackers is quite intricate. It begins with combining prawns, tapioca flour, and water to create a dough. This mixture is then rolled out, steamed, sliced, sun-dried, and finally deep-fried to achieve a crispy texture. High-quality prawn crackers offer a delightful aroma without the need for additives. When stored in airtight containers, they can last for months, and in a pinch, they can even be prepared using a microwave.

You can find unfried prawn crackers in East and Southeast Asian grocery stores, as well as in many general supermarkets worldwide. In the UK and Australia, these crackers are often included for free with takeaway orders. In the Philippines, they are called kropek and are typically enjoyed as a snack or appetizer, often paired with a refreshing beverage.

Each region has its own variation on prawn crackers. In Indonesia, they’re called krupuk udang, while in Vietnam, they are referred to as bánh phồng tôm. Chinese cuisine also features prawn crackers, available in various colors, which are commonly served alongside roasted chicken dishes.

In the Netherlands, prawn crackers are known as kroepoek and are widely available in Indo shops and major supermarkets, a testament to the country's historical ties with Indonesia. They are also a common sight in "Indische" and Chinese restaurants in both the Netherlands and Belgium.