Ingredient

Krupuk

Also called crackers

Krupuk is made with starch and may contain shrimp, fish, squid, or rice. It is sold dried and has a chewy or crisp texture when cooked. Cooks deep-fry, roast, or stir-fry it.

May contain fish
May contain shellfish
May contain molluscs
May contain crustaceans

About the plain ingredient, not packaged products; general information, not medical advice. Details

Texture: Chewy, crisp
Cooked most in: Asia
Top country: Indonesia
Dishes: 7 in the catalogue

Photo: D.W. Fisher-Freberg · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use krupuk

Typical ways to cook or use it

Deep fry
Roast
Stir fry

Made from

starch
shrimp (sometimes)
fish (sometimes)
squid (sometimes)
rice (sometimes)

Preparing it

Sun-dry most packaged raw varieties before deep-frying.

Cooking with it

Krupuk puffs up when cooked; uncooked pieces are smaller and harder. Raw krupuk can also be microwaved at medium power.

Flavour

Taste and texture

Texture, cooked

Chewy
Crisp

Shopping

Choosing and storing krupuk

Sold as: Dried

Around the world

Where krupuk is cooked

7 dishes in the catalogue use krupuk. Here is where they come from.

Dishes by continent

Asia6

Countries whose dishes use it most

Indonesia 6

Counts are catalogued dishes from each country that list krupuk among their ingredients.

Origins

The 1500s · Malaysia
Local tradition dates the origin of prawn crackers on the Malay Peninsula to the 16th century.
The 1800s · Malaysia
A Malay writer documented keropok production in Kuantan during the 19th century.

On the table

Dishes made with krupuk

7 dishes in the catalogue use it.

Caluk noodles
Indonesia
Gado-gado
Indonesia
Rice lengko
Indonesia
Seblak
Indonesia
Ketoprak
Indonesia
Lontong dekem
Indonesia
Bakso Malang

Dish lists come from Wikidata; a dish counts when its recorded ingredients include krupuk.

Good to know

Diet and allergens: krupuk in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: Sometimes fish (only when the optional ingredient is used)Sometimes molluscs (only when the optional ingredient is used)Sometimes crustaceans (only when the optional ingredient is used)
Animal origin: Sometimes fish (only when the optional ingredient is used)Sometimes shellfish (only when the optional ingredient is used)