flâneur

indonesian prawn cracker

en.wikipedia.org · 1,276 words · saved by 1 readers

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. According to the culinary historian Fadly Rahman, krupuk (crackers) have been around in Java since the 9th or 10th century.[1] 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. Krupuk spread across the archipelago, with varying ingredients, notably fish and prawn. From Java, krupuk spread to coastal areas of Kalimantan, Sumatra, to the Malay Peninsula.[1] The coastal peoples of Kalimantan and Sumatera later developed krupuk made of prawn and fish to make use of leftover sea products.[4] Prawn cracker

From Wikipedia, the free encyclopedia For the more general category of Southeast Asian crackers, see Krupuk. Prawn cracker Krupuk udang CourseSnack Place of originSoutheast Asia[1][2][3][4] Serving temperatureRoom temperature Main ingredientsDeep-fried dried starch and other ingredients, most popularly prawn VariationsDifferent variations according to ingredients Media: Prawn cracker Prawn crackers are deep-fried crackers made from starch and prawn that are popular as snacks and side dishes across Southeast Asia. They are prepared from a dough of starch (commonly tapioca), ground…

saved by

related reading