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Kerupuk Udang

Traditional Indonesian prawn crackers crafted from fresh shrimp dough that is steamed, thinly sliced, dried, and flash-fried to light crispiness.

150 minMediumServes 6180 cal/serving

IndonesianAppetizerStovetop and OvenPescatarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 1/2 lb raw shrimp, minced
  • 1 cup tapioca starch
  • 3 garlic cloves, minced
  • 1 tsp fine salt
  • 1/2 tsp granulated sugar
  • 1/4 tsp baking powder
  • 3 tbsp ice water
  • 3 cups neutral oil

Instructions

  1. 1

    Blend 1/2 lb minced raw shrimp, 3 minced garlic cloves, 1 tsp fine salt, 1/2 tsp granulated sugar, and 3 tbsp ice water in a food processor until a smooth paste forms.

  2. 2

    Transfer paste to a bowl and knead with 1 cup tapioca starch and 1/4 tsp baking powder until a smooth, firm dough log forms.

  3. 3

    Steam dough log over boiling water for 30 minutes until set and internal temperature reaches 165F, then chill thoroughly.

  4. 4

    Slice chilled log into paper-thin rounds, arrange on baking sheets, and dry in an oven at 140F for 2 hours until hard.

  5. 5

    Heat 3 cups neutral oil in a deep pot to 350F and fry dried crackers for 5 seconds until fully expanded and crisp.

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Questions

What is Kerupuk Udang?

Traditional Indonesian prawn crackers crafted from fresh shrimp dough that is steamed, thinly sliced, dried, and flash-fried to light crispiness. This reference files it under Indonesian appetizer: made on the stovetop and in the oven, rated medium and about 150 minutes start to finish.

What oven temperature does Kerupuk Udang need?

For Kerupuk Udang, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork. The oven is also used at 140 F (about 60 C) in step 4. The frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Can I skip chilling the dough for Kerupuk Udang?

Step 3 reads: "Steam dough log over boiling water for 30 minutes until set and internal temperature reaches 165F, then chill thoroughly." Not without a cost. The rest in step 3 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Is there a substitute for baking powder in Kerupuk Udang?

The entry for Kerupuk Udang calls for 1/4 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Which part of Kerupuk Udang can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 30 minutes: "Steam dough log over boiling water for 30 minutes until set and internal temperature reaches 165F, then chill thoroughly." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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