Another brand from China is Pigeon Brand and is called Prawn Crackers or Shrimp Chips. I used to use the Chinese ones, but after I discovered the Indonesian brand I switched because the ones from Indonesia have far more flavor and better texture.
The Krupuk come dry and have to be deep fried for the best results. Krupuk Udang is made from ground shrimp, starch and salt. Some people microwave the chips to avoid deep frying, but I've found this method to be far from acceptable. The chips end up tough and rubbery and the edges are often uncooked. The best way is to fry them. Here's how -
Pour cooking oil in a wok or stir-fry pan to at least 1-inch deep. I use canola oil. Heat the oil to about 350 F or until a dry krupuk slipped into the oil sizzles and puffs up.
Fry only 2 or 3 at a time, if using the large variety, as they will expand to almost four times size. Stir the krupuk as they begin to sizzle at the bottom of the pan. In a few seconds, they will puff up and rise to the surface. Stir and push them down a couple of times to ensure even cooking. Don't let them float in the hot oil too long or they will scorch.
When the krupuk no longer puff up, remove them immediately with tongs or a Chinese wire skimmer ( also known as Spider) and put them in a clean brown paper bag to drain. Give the bag a few shakes to help drain all the excess oil. Transfer the fried krupuk to a basket or bowl, They are best eaten right away as they are apt to absorb humidity in the air and soften. If its humid, or you plan to eat them later, drain and cool the krupuk completely and place in a tightly sealed plastic bag. The krupuk are best eaten the same day they were fried.
|Pigeon Brand from China|
|Komodo brand from Indonesia. These are the large chips.|
|Krupuk fried and ready to eat|