Shrimp cracker

Prawn cracker

krupuk udang, Indonesian prawn cracker
Course	Snack
Place of origin	Indonesia
Region or state	Southeast Asia and East Asia, also widely available in the Netherlands, Australia and the United Kingdom.
Created by	Traditional food
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, also known as prawn chips and shrimp puffs are deep fried crackers made from starch and prawn that serve as flavouring.

They are a popular snack in parts of Southeast and East Asia. Prawn crackers are a common snack food throughout Southeast Asia, but most closely associated with Indonesia and Malaysia. These are called krupuk udang in Indonesian, prawn crackers in British English and shrimp chips or Prawn crackers in American English. They are known as kroepoek (old Indonesian spelling for krupuk, based on Dutch spelling rules) in Dutch, Krabbenchips (crab chips) in German, chips à la crevette in French, nuvole di drago (dragon clouds) in Italian, and pan de gambas (shrimp bread) in Spanish.

Prawn cracker is called krupuk udang in Indonesian, and is only one variant of krupuk recognised in Indonesian cuisine. In Indonesia the term krupuk or kerupuk is used as umbrella term to refer to this kind of cracker. Indonesia has perhaps the largest variety of krupuk.

Krupuk udang (prawn cracker) and other types of krupuk are ubiquitous in Indonesia. The examples of popular krupuk udang brands in Indonesia is Finna and Komodo brand. To achieve maximum crunchiness, most of this pre-packed raw krupuk udang must be sun-dried first before being deep fried at home. To cook krupuk, a wok and plenty of very hot cooking oil is needed. Raw krupuk is quite small, hard, and darker in color than cooked one. Fishing towns of Sidoarjo in East Java, also Cirebon in West Java, are major producers of krupuk udang.