Fish cracker
Fish crackers
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| Course | Snack |
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| Place of origin | Indonesia and Malaysia |
| Region or state | Southeast Asia and East Asia |
| Created by | Traditional food |
| Serving temperature | Room temperature |
| Main ingredients | Fish, tapioca starch, spices and otheringredients |
| Variations | Different variations according to ingredients |
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Fish crackers are deep fried crackers made from fish and spices that serve as flavouring. The crackers also mixed with tapioca flour and/or sago flour as the main ingredients and the salt, sugar and MSG as seasonings. Fish crackers can be found in Southeast Asia and East Asia. However, they are more varied and commonly found in Indonesia and Malaysia.
Next to krupuk udang (prawn cracker ), krupuk ikan (fish cracker) is also a favourite snack, as both are popular krupuk types known in Indonesia. Tenggiri (wahoo) and cakalang (skipjack tuna) probably are the most popular fish used for fish crackers. Nevertheless, any other edible fishes, such as bawal (pomfret) and ekor kuning (Caesionidae) might also be used.
Cirebon in West Java and Palembang in South Sumatra are famous for their fish crackers that use tengiri. Some coastal fishing towns and cities in Indonesia has developed their own recipes and types. Kemplang for example is associated with Sothern Sumatra region, from Lampung, Palembang, to Bangka island. While amplang is associated with coastal Borneo, from Samarinda, Balikpapan, Banjarmasin, to Pontianak. In Palembang, fish crackers are usually eaten with pempek fish cake in kuah cuko or sweet, spicy and sour vinegar based sauce.
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Wikipedia