Ingredients with Measurements:
- 500g shrimp, peeled and deveined
- 250g tapioca flour
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground white pepper
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Food processor or blender
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a food processor or blender, pulse the shrimp until it becomes a smooth paste.
2. In a mixing bowl, combine the shrimp paste, tapioca flour, salt, sugar, garlic powder, onion powder, and white pepper. Mix well.
3. Gradually add water while mixing until the dough becomes smooth and pliable.
4. Heat oil in a deep fryer or large pot over medium-high heat.
5. Take a small portion of the dough and flatten it using a rolling pin or a tortilla press. Repeat until all the dough is used up.
6. Cut the flattened dough into small pieces or desired shapes.
7. Fry the dough pieces in the hot oil until they turn golden brown and crispy.
8. Remove from the oil and drain on a paper towel-lined plate.
9. Serve immediately or store in an airtight container.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature for frying: 350°F (180°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- Shrimp can be substituted with other seafood such as squid or fish.
Variations:
- Add chopped scallions or cilantro to the dough mixture for added flavor.
- Use different spices such as cumin or paprika to change the flavor profile.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the water accordingly.
- Fry the krupuk in small batches to ensure even cooking.
- Store the krupuk in an airtight container to maintain its crispiness.
Storage instructions:
- Store the krupuk in an airtight container at room temperature for up to a week.
Reheating instructions:
- Reheat the krupuk in a preheated oven at 350°F (180°C) for 5-10 minutes or until crispy.
Presentation ideas:
- Serve the krupuk on a platter with dipping sauces such as sweet chili sauce or peanut sauce.
- Garnish with chopped scallions or cilantro.
Pairings:
- Krupuk udang pairs well with Indonesian dishes such as nasi goreng or sate.
Suggested side dishes:
- Serve with a side of steamed rice and vegetables.
Troubleshooting advice:
- If the krupuk turns out too hard, the dough may be too dry. Add more water to the dough mixture.
- If the krupuk turns out too soft, the dough may be too wet. Add more tapioca flour to the dough mixture.
Food safety advice:
- Make sure the shrimp is fully cooked before using in the dough mixture.
- Use clean utensils and equipment when making the krupuk.
- Store the krupuk in an airtight container to prevent contamination.
Food history:
- Krupuk udang is a traditional Indonesian snack made from shrimp and tapioca flour.
Flavor profiles:
- Krupuk udang has a crispy texture and a savory, slightly spicy flavor.
Serving suggestions:
- Serve the krupuk as a snack or appetizer.
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Region: Indonesian