Prawn cracker
This article needs additional citations for verification. (March 2018) |
Course | Snack |
---|---|
Place of origin | Indonesia[1] |
Region or state | Southeast Asia |
Serving temperature | Room temperature |
Main ingredients | Deep fried dried starch and other ingredients, the most popular is Prawn |
Variations | Different variations according to ingredients |
Prawn crackers (
are popular snacks.History
According to the culinary historian Fadly Rahman,
According to British chef Will Meyrick, krupuk crackers that use prawns appeared in the Malay peninsula in the 16th century. Legend there states that leftover, crushed prawn heads from a feast were used to make prawn crackers.[5] Around the 19th century, keropok (crackers) was mentioned in a Malay text that mentions Kuantan in Malay peninsula.[1] Prawn crackers began to be adopted in foreign countries in the colonial era of the Dutch East Indies around 19th to early 20th century, and are considered as a complement to various Indonesian specialties.[1] The idea of eating food with prawn crackers was brought by Dutch colonials to the Netherlands.
Preparation
Prawn crackers are made by mixing prawns,
If left in the open air for more than a few hours (depending on humidity), they start to soften and become chewy and are therefore ideally consumed within a few hours of being fried. Storing the crackers in a low-humidity environment or an airtight container will preserve the crispness for longer.
Prawn crackers of premium quality are aromatic even without additives such as monosodium glutamate (MSG) and artificial prawn flavourings to enhance the smell and taste.
The fried prawn crackers may be stored in an airtight container for up to three months without preservatives and up to about nine months depending on the amount of preservatives added.
Most varieties of prawn crackers can also be prepared in a microwave oven, in which a few discs can be cooked in less than a minute. This will usually cause them to cook and expand in a way similar to when they are deep-fried. For small quantities, this method is faster and less messy, as the crackers do not become as oily. However, this may cause the cracker to retain a stronger aroma of raw shrimp and the cracker has to be consumed within hours before it softens and loses its crispness.
Variations
Southeast Asia
Prawn cracker is called krupuk udang in Indonesian, and is merely one variant of many sorts of krupuk recognised in Indonesian cuisine. In Indonesia, the term krupuk or kerupuk is used as an umbrella term to refer to this kind of cracker. Indonesia has perhaps the largest variety of krupuk.[6]
Krupuk udang (prawn cracker) and other types of krupuk are ubiquitous in Indonesia. Examples of popular krupuk udang brands in Indonesia include Finna, are major producers of krupuk udang.
Prawn crackers are known as keropok in Malaysia. They are one of the most popular
Prawn crackers are known as kropek (also spelled kropeck) in the Philippines, or by their English names "prawn crackers" or "fish crackers" (especially in mass-produced commercial versions). They are traditionally made from flour (usually
Sa Đéc in southern Vietnam is the home of bánh phồng tôm. The traditional snack is made of ground shrimp, sometimes mixed with cuttlefish, arrowroot flour, tapioca flour, onion, garlic, sugar, fish sauce, cracked black pepper, and salt.[15] Traditionally the dough is steamed, rolled out, cut into round chips then dried. Another method is to form rolls, steam, and then slice into thin rounds before being dried. Modern production favours oval shapes such that the chips form a "scooper" as an accompaniment to salads (gỏi and nộm). The brand Sa Giang is well known.
A variant is bánh phồng nấm flavoured with nấm hương (shiitake) or nấm rơm (straw mushroom).[15]
Chinese cuisine
In Chinese cuisine, prawn crackers may use food colouring (including shades of white, pale pink, green and blue), and tend to be lighter and non-spicy. However, in China they are easy to find in supermarkets, yet not popular or common in restaurants or when serving food for friends.
Prawn crackers are considered a
The Netherlands
Through their
See also
- Fish cracker
- Kabkab
- Kiping
- Krupuk kulit, a food of similar texture and appearance made of beef skin
- List of deep fried foods
References
- ^ a b c d e Wirayudha, Randy (31 August 2017). "Kriuk Sejarah Kerupuk". Historia - Majalah Sejarah Populer Pertama di Indonesia (in Indonesian). Retrieved 11 October 2020.
- ^ Alan Davidson The Penguin companion to food 2002 Page 759 "PRAWN CRACKERS .. described by Charmaine Solomon (1996): Large, crisp, deep-fried crackers popular in Indonesia and Malaysia, where they are called krupuk udang and Vietnam, banh phong tom. Sold in packets in dried form, they are made from starch... The same author goes on to say that the best prawn crackers are large ones from Indonesia, containing more prawn than their less expensive rivals. She regards those from China as a possible substitute; flavour and texture are less good but"
- ^ "Charmaine Solomon's Illustrated Encyclopedia of Asian Food" Charmaine Solomon, Nina Solomon 1996
- ^ "Kriuk Sejarah Kerupuk". Historia - Majalah Sejarah Populer Pertama di Indonesia (in Indonesian). 31 August 2017. Retrieved 21 November 2020.
- ^ "Did prawn crackers originate from Malaysia or Indonesia?". South China Morning Post. 2 March 2020. Retrieved 11 October 2020.
- ^ Yohan Handoyo. "Christmas Crackers". Jakarta Java kini. Archived from the original on 7 April 2014. Retrieved 4 April 2014.
- ^ "PT. Sekar Laut Tbk. :: Products". www.sekarlaut.com.
- ^ "Home". Komodo Foods.
- ISBN 9780711212732.
- ^ "Kropek". About Filipino Food. Retrieved 26 March 2019.
- ^ "Kropek". Panlasang Pinoy. 21 May 2011. Retrieved 26 March 2019.
- ^ "KROPEK". Tagalog Lang. Retrieved 26 March 2019.
- ^ "How Kropek Came to Be: The History of Our Favorite Prawn Cracker". How Kropek Came to Be: The History of Our Favorite Prawn Cracker. Retrieved 26 March 2019.
- ^ "Learn how to cook Shrimp Kropek". PinoyRecipe.net. 7 July 2016. Retrieved 26 March 2019.
- ^ a b Giới thiệu qui trình công nghệ sản xuất bánh phồng tôm Archived 31 July 2012 at archive.today in Vietnamese