In Indonesia the term krupuk or kerupuk is used as an umbrella term to refer to this kind of cracker.
Guso seaweed cracker#
Prawn cracker is called krupuk udang in Indonesian, and is merely one variant of many sorts of krupuk recognised in Indonesian cuisine.
Guso seaweed free#
In the United Kingdom, Australia, Belgium and Germany they are often given free of charge alongside take-away east or southeast Asian food orders. In the Netherlands, Belgium, Suriname, France, Australia, South Africa, West Africa, The Middle East and the United Kingdom, they are also widely available in general supermarkets. Packets of unfried prawn crackers may be purchased in east and southeast Asian groceries. However, this may cause the cracker to retain a stronger aroma of raw shrimp and the cracker has to be consumed within hours before it softens and loses its crispness. For small quantities, this method is faster and less messy, as the crackers do not become as oily. This will usually cause them to cook and expand in a way similar to when they are deep-fried. Most varieties of prawn crackers can also be prepared in a microwave oven, in which a few discs can be cooked in less than a minute.
The fried prawn crackers may be stored in an airtight container for up to three months without preservatives and up to about nine months depending on the amount of preservatives added. Prawn crackers of premium quality are aromatic even without additives such as monosodium glutamate (MSG) and artificial prawn flavourings to enhance the smell and taste. Storing the crackers in a low-humidity environment or an airtight container will preserve the crispness. If left in the open air for more than a few hours (depending on humidity), they start to soften and become chewy and are therefore ideally consumed within a few hours of being fried. In only a few seconds they expand from thumb-sized semi-transparent wafers to white fluffy crackers, much like popcorn, as water bound to the starch expands as it turns into steam. Once dry, they are deep-fried in oil (which must be at high heat before cooking). Traditionally, to achieve maximum crispiness, raw crackers are usually sun-dried first before frying, to eliminate the moisture. The mixture is rolled out, steamed, and sliced. Prawn crackers are made by mixing prawns, tapioca flour and water. Raw prawn cracker being sun-dried before frying The idea of eating food with prawn crackers was brought by Dutch colonials to the Netherlands. Prawn crackers began to be adopted in foreign countries in the colonial era of the Dutch East Indies around 19th to early 20th century, and are considered as a complement to various Indonesian specialties. Around the 19th century, keropok (crackers) was mentioned in a Malay text which mentions Kuantan in Malay peninsula. Legend there states that leftover, crushed prawn heads from a feast were used to make prawn crackers.
Īccording to British chef Will Meyrick, krupuk crackers that use prawn appeared in Malay peninsula in the 16th century. The coastal peoples of Kalimantan and Sumatera later developed krupuk made of prawn and fish to make use of leftover sea products. From Java, krupuk spread to coastal areas of Kalimantan, Sumatra, to the Malay Peninsula. Krupuk spread across the archipelago, with varying ingredients, notably fish and prawn. The Batu Pura inscription mentions krupuk rambak, which are crackers made from cow or buffalo skin, that still exist today as krupuk kulit, and are usually used in the Javanese dish krechek. According to the culinary historian Fadly Rahman, krupuk (crackers) have been around in Java since the 9th or 10th century.
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