Notes: Fried in oil, krupuk puff into crisp, featherweight, bubble-filled chips. The chips can be fried up to 1 day ahead; store airtight.

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Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Measure 3 to 4 ounces uncooked shrimp-flavor crackers (krupuk; about 1 1/2 cups 2-in.-wide rounds, or 12 rectangular pieces 4 1/2 by 1 1/2 in.).

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  • In a wok (at least 14 in.) or 5- to 6-quart pan, pour salad oil to a depth of about 1 1/2 inches. Set pan over high heat and bring oil to 350° on a thermometer. Adjust heat to maintain oil temperature.

  • Drop 3 to 5 rounds or 1 rectangular cracker into oil and, with a slotted spoon, turn to cook other sides; they puff almost immediately. At once, lift from oil and drain in paper towel-lined pans. Repeat step to cook remaining krupuk.

Source

The Grand Hyatt Bali

Nutrition Facts

56 calories; calories from fat 57%; protein 0.3g; fat 3.5g; saturated fat 0.5g; carbohydrates 5.8g; fiber 0.1g; sodium 48mg; cholesterol 1.4mg.
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