Keropok UdangShrimp Crackers

Name: Keropok Udang (Shrimp Crackers)
Prep time: 45 min
Cook time: 3 h 35 min
Total time: 4 h 20 min
Yield: 4
Cuisine: Brunei
Ingredients: 400 g Shrimp (peeled and deveined); 350 g Tapioca Starch; 20 g Garlic (crushed); 8 g Salt; 2 g White Pepper; 150 ml Water (cold); 2000 ml Water; 800 ml Vegetable Oil

Keropok udang are shrimp-and-tapioca crackers that are steamed, thinly sliced, thoroughly dried, and fried so they puff. The drying stage is essential for the final texture.

Prep

45m

Cook

3h 35m

Serves

Estimated

Nutrition

Per serving

2050kcal

Calories

24g

Protein

185g

Fat

80g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

400g
Shrimp (peeled and deveined)
350g
Tapioca Starch
20g
Garlic (crushed)
8g
Salt
2g
White Pepper
150ml
Water (cold)

Steam

2l
Water

Frying

800ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Blend the shrimp, garlic, salt, white pepper, and cold water into a smooth paste.
02
Mix in the tapioca starch until a firm, workable dough forms. Shape it into compact logs.
03
Bring the water to a boil in a steamer. Steam the logs until firm and the shrimp reaches 63°C (145°F).
04
Cool completely, then chill until firm enough to slice very thinly.
05
Arrange the slices in a single layer and dry in a 90°C (194°F) oven for 2 to 2 and a half hours, turning once, until hard and brittle.
06
Heat the vegetable oil to 180°C (356°F). Fry the dried slices in batches until they puff, then drain well.
07
Cool completely before serving so the crackers stay crisp.

Ratings & Reviews

No reviews yet.