Krupuk, a crispy and delightful snack originating from Indonesian cuisine, has won hearts all over the world with its unique taste and texture. Whether served as a side dish with a rijsttafel or simply as a crispy snack, the popularity of krupuk is unparalleled. While commercially produced krupuk is easily available in stores, nothing beats the authentic, homemade version prepared with love and care.
The secret to perfect krupuk lies in the quality of the ingredients and meticulous preparation. Fresh shrimps, the key flavor enhancer in krupuk, paired with tapioca flour, form the foundation of this iconic snack. Although the process can be somewhat time-consuming, the end result is absolutely worth it.
Making krupuk at home is not only a culinary adventure but also an opportunity to deepen your connection with Indonesian culinary tradition. In this article, we take you on a step-by-step journey to prepare this amazing snack from scratch. Whether you are an avid home cook or someone just exploring the world of cooking, this detailed recipe will provide you with all the necessary instructions to make your own krupuk.
This homemade krupuk will undoubtedly impress your family and friends, and give you the satisfaction of creating something delicious with your own hands. So grab your apron, gather the ingredients, and prepare for a culinary journey that leads you to the perfect, homemade krupuk!
Krupuk Recipe
| Category: | Appetizers |
| Cooking Time: | 45 min |
| Portions: |
20
|
| Kitchen: | Indonesian cuisine |
| Cost Range: | Moderate |
Ingredients:
-
250 gr Peeled grey shrimps
-
1 clove Garlic
-
2 tbsp Salt
-
0.5 tbsp Fine sugar
-
250 gr Tapioca starch
-
1 oil
-
120 ml Water
Instructions:
Preparing Shrimps:
- Use a sharp knife to finely chop the shrimps until they form a homogeneous mass, or use a blender to facilitate this process.
Preparing Garlic:
- Peel the garlic cloves and finely chop them.
Saltwater Mixture:
- Measure the required water and dissolve the salt and sugar in it by stirring well.
Dough Preparation:
- In a large bowl, combine the flour, chopped shrimps, and finely chopped garlic. Gradually add the saltwater to the flour mixture while stirring to mix everything well.
Dough Kneading:
- Continue kneading the mixture until a solid dough forms. If the dough is too sticky, add extra flour until the dough reaches the right consistency.
Forming and Boiling Dough Roll:
- Roll the dough into a roll. Bring water to a boil in a large pan and cook the dough roll in it for 30 minutes. Make sure the roll doesn't stick to the bottom of the pan and turn it occasionally.
Cooling:
- Remove the dough roll from the water, let it drain and cool down. Place the cooled dough roll uncovered in the refrigerator and let it rest overnight.
Drying:
- Cut the dough roll into thin slices the next day. Place the slices on a perforated plate or cake rack and let them dry in the sun. Watch out for insects. On a warm day, they will dry after a whole day in the sun. You can also dry the slices in the oven as an alternative to sun drying.
Dry Test:
- Check if the slices are dry by tapping them gently; the sound will reveal whether they are dry or not.
Frying:
- Heat the oil in a deep fryer to 180°C. Fry the slices in the hot oil; this will go very fast, about 8 seconds, so make sure you quickly remove them from the oil.
Draining:
- Let the fried krupuk drain on kitchen paper to remove excess oil before serving.
