Kerupuk
Snacks • Indonesia
About Kerupuk
Puffed shrimp/fish crackers
How to Make Kerupuk (Traditional & Healthy Version)
Kerupuk, Indonesia’s iconic crunchy snack, is a staple at every meal and a beloved treat across the archipelago. Originating from Java, Kerupuk is made from a blend of tapioca flour and seafood or vegetables, then sun-dried and fried to crispy perfection. Its light, airy texture and savory taste make it the perfect accompaniment to rice dishes, soups, or simply as a standalone snack. Kerupuk’s popularity is rooted in Indonesian culture, where it’s often shared at family gatherings, warungs, and festive occasions, symbolizing togetherness and local pride. This healthy version of Kerupuk focuses on using minimal oil and fresh ingredients to keep calories lower without sacrificing flavor. With its irresistible crunch and lightness, Kerupuk appeals to both adults and children, offering a satisfying bite that’s naturally gluten-free if made with pure tapioca. The recipe is easy to follow and suitable for international home cooks looking to experience authentic Indonesian cuisine. For those tracking macros, Kerupuk can fit into a balanced diet as a snack or meal side, thanks to its moderate carbohydrate content and customizable protein levels.
Ingredients(for 1 small bowl (approx. 40g))
- 1 cup Tapioca flour (locally known as 'tepung tapioka')
- 100g Prawns (finely minced, 'kerupuk udang')
- 2 cloves Garlic (crushed)
- 1 Egg (medium size, for binding)
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/3 cup Water
- 1/4 tsp White pepper
- 2 tbsp Vegetable oil (for frying, use minimal oil)
- 1 stalk Spring onion (finely chopped, optional for aroma) - optional
Instructions
- 1
Mix tapioca flour, minced prawns, crushed garlic, egg, salt, sugar, and white pepper in a large bowl. Gradually add water to form a thick, sticky dough.
5 minutes
Ensure prawns are finely minced for even texture.
- 2
Shape the dough into small, thin discs (about 2-inch diameter) or strips using damp hands. Arrange them on a parchment-lined tray.
5 minutes
Thin shapes fry and crisp up faster.
- 3
Steam the shaped kerupuk for 10 minutes until firm. Remove and let cool.
10 minutes
Steaming helps set the shape and reduces frying time.
- 4
Sun-dry or oven-dry the steamed kerupuk until completely dry and hard. This may take 2-4 hours in the sun or 30 minutes in a low oven.
30 minutes
Drying ensures maximum crispiness with less oil.
Why This Dish is Healthy
This healthy Kerupuk recipe minimizes oil use and incorporates protein-rich prawns, making it lighter than store-bought versions. Steaming and sun-drying help reduce excess fat, and the absence of artificial preservatives or coloring aligns with clean eating principles. The recipe is adaptable for calorie tracking, portion control, and balanced diets.
Kerupuk made with tapioca flour and prawns offers a moderate source of carbohydrates and protein. Tapioca is naturally gluten-free, making it suitable for those with gluten sensitivities. Prawns add lean protein, vitamins B12 and D, and minerals such as zinc and selenium. The use of minimal oil reduces fat content, and by steaming and drying before frying, you further lower calories compared to traditional deep-fried versions. Garlic and spring onion provide antioxidants and micronutrients.
Pro Tips
- 💡Tip 1: Dry kerupuk thoroughly before frying to ensure maximum crispiness.
- 💡Tip 2: Use minimal oil and fry at medium-high heat to avoid sogginess.
- 💡Tip 3: Flavor variations can be added by mixing herbs or spices directly into the dough.
Storage & Serving
Store kerupuk in an airtight container at room temperature for up to two weeks. Keep away from moisture to preserve crunchiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 65.0 g |
| Total Fat | 22.0 g |
| Fiber | 1.0 g |
