Krupuk udang

Krupuk udang

Prawn crisps

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

These come in various shapes, sizes and colours, but the most flavoursome are the large, salmon-pink variety roughly as long as the average hand and half as wide. They cost more than other types, but more than compensate because of their distinct prawn flavour. Made from a starch base and ground prawns, they need to be fried in deep hot oil to become light, crisp, crunchy and swell to more than double their original size.

Sometimes prawn crisps become damp due to climatic conditions, and do not puff as they should when fried. It is a good precaution to dry them out in a low oven for 10–15 minutes, spread out in a single layer on a baking sheet. Let them cool, then store in an airtight container. Or dry them out in the oven as required just before cooking.

Ingredients

Quantity Ingredient
oil, for frying
dried prawn crisp wafers

Method

  1. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, add the larger wafers one at a time, spooning oil over them as they cook — the oil should be hot enough to make them swell within 2–3 seconds of being dropped in. Test with a small piece first. If the oil is not the right temperature they will be tough and leathery, not crisp and melting. On the other hand if the oil is too hot they will brown too fast. A little practice will tell how hot the oil should be. Remove the wafers with a slotted spoon and drain on paper towel (placed on a wire rack — this will keep the wafers crisp). Cool thoroughly before storing in an airtight container. Once cooked they will keep for up to 4 days.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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