Description
It is a deep fried cracker made by mixing prawns, starch and other ingredients that usually give the taste. The mixture is rolled out, steamed, sliced and sun-dried. In the traditional way, to achieve maximum crispiness, raw krupuk usually are sun-dried first before frying, to eliminate the moisture. Once dry, they are deep-fried in oil (which must be at high heat before cooking). In only a few seconds they expand from thumb-sized semi-transparent chips to white fluffy crackers, much like popcorn, as water bound to the starch expands as it turns into steam. If left in the open air for more than a few hours (depending on humidity), they start to soften and become chewy and therefore are ideally consumed within a few hours of being fried.
