Prawn Crackers/Shrimp Chips (Keropok)

Prawn Crackers/Shrimp Chips (Keropok) are a crunchy, tasty deep-fried treat made with a mixture of shrimp/prawn meat and starch, enjoyed during celebrations and holidays.

What are keropok?

Keropok, also known as krupuk/kerupuk (with other spelling variations) are a snack of deep fried shrimp chips/prawn crackers/prawn chips commonly found in Southeast Asia.

The shrimp or prawn meat is processed and blended with tapioca starch to form a long tubular dough, which is then steamed and chilled.

The dough is cut into small thin slices, similar to chips, dried and then deep-fried in hot oil.

Once deep-fried, they puff up and expand into large, light crunchy crackers.

In Southeast Asian countries, such as Brunei, Malaysia and Indonesia, keropok is eaten during the holidays and celebrations, such as Chinese New Year.

What does keropok taste like?

Keropok is crunchy, savoury with a hint of sweetness from the prawns/shrimp and is super tasty.

The prawn crackers are light, crisp, and you won't be able to stop at one.

Why you'll love this recipe

This recipe comes from my Mom and has been a mainstay in our family for many years.

The dough is not overly sticky to handle and is perfectly seasoned.

Prawn crackers (keropok) are a naturally gluten-free and dairy-free snack.

You can easily swap the prawns for fish and make fish crackers (keropok ikan/keropok lekor).

Ingredients you'll need

• raw shrimp/prawn: de-shelled; choose shrimp/prawn with no preservatives for better texture; or you can use fish meat as an alternative
• water
• sea salt
• white pepper
• onion powder: for flavoring
• tapioca starch/tapioca flour: acts as the binder for the dough
• baking powder: adds more puffiness to the cracker
• monosodium glutamate (msg): optional, a pinch for additional flavor

For frying:

• peanut oil: or high smoke-point oil

How to make keropok from scratch

Make the prawn paste dough

Process shrimp, water, salt, pepper and onion powder until very creamy and smooth.

Add in tapioca starch and baking powder, and pulse until dough forms.

Transfer dough to a work surface.

Knead the dough with your hands until homogenous; adjust with additional water or tapioca if necessary, 1 tablespoon at a time.

If dough is too wet, add tapioca; if too dry, add water until very smooth dough is formed.

Divide the dough and form into 2 logs.

Steam/cook the dough

Place the dough logs into a steaming rack and fill with water.

Steam the logs at high heat for 1 hour, adding boiling water as needed.

Remove the dough logs and let cool completely.

Wrap the dough up with plastic wrap and chill in the fridge overnight.

Slice and dry into chips

Slice the dough thinly into 2mm pieces with very sharp thin-blade knife.

Lay and arrange the keropok slices on a perforated tray.

Oven-dry the keropok slices at a low temperature (~150F degrees) with door ajar for about 2- 2 ½ hours.

Turn the slices over occasionally, to prevent them from getting overheated. Note: don't let them blister or turn brown.

Remove from oven and let cool.

Repeat the process the next day and oven-dry the keropok slices, until completely dry.

Cool and store in airtight container or Ziploc bag until ready to deep fry.

How to store dried keropok slices

Store the fully dried keropok slices in a clean, airtight container in a cool, dark location away from heat and light.

The dried sliced keropok can be stored for many years, if kept well.

How to deep fry keropok prawn crackers

Preheat oven to the lowest temperature, about 200F.

Place the dry keropok slices onto a large baking tray and let them warm up, until just hot to the touch (but not too hot), about 15-20 minutes (Step 1 below).

Add peanut oil or frying oil to a wok or large pot (Step 2 below).

Heat the oil to a temperature of 425F.

Add one or two prawn crackers to the hot oil and agitate it with a pair of chopsticks until it fully puffs up (Step 3-5 below).

Remove from oil with a spider or slotted spoon and drain on paper towel (Step 6 below).

Repeat with the remainder.

How to store

Store cooled fried keropok prawn crackers in an airtight container at room temperature for up to 2 weeks (if it even lasts that long!).

Note: if you live in a humid environment, add a few packets of silica (do not eat!) to the container to prevent moisture.

Expert tips & troubleshooting

The deep frying process is very quick, each prawn cracker only needs a few seconds before it puffs up (if the oil temperature is correct).

For the red ring around the keropok, you can brush on a little food colouring on it, purely optional.

If the keropok dough is cut too thin or too thick, this may affect the final fried product.

When steaming the prawn paste dough, if the water level is too low, add more boiling water to the pot.

Choose prawn/shrimp that have no additives or preservatives.

The keropok didn't puff up.

Keep the prawn crackers warm in the oven and only take them out right before frying.

Ensure the oil temperature is at 425F.

Agitate or stir the keropok chip when it is in the frying oil, so that all the crevices hit the hot oil.

Other delicious recipes you may like

Be sure to check out these recipes:

Chinese Pork Jerky (Bak Kwa)

Cantonese-Style Siu Mai 烧卖

Rose Siu Mai 燒賣 (Steamed Pork and Shrimp Dumplings)

Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)

Cha Gio (Vietnamese Fried Spring Rolls with Taro)

Chinese Fried Sesame Balls (Jian Dui)

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 5 votes

Prawn Crackers (Keropok)

Prawn Crackers/Shrimp Chips (Keropok) are a crunchy and ultimate tasty deep-fried treat made with a mixture of prawn meat and starch, enjoyed during celebrations and holidays.

Prep Time30 minutes mins

Cook Time5 hours hrs

Cooling Time6 hours hrs

Total Time11 hours hrs 30 minutes mins

Course: Snack

Cuisine: Asian, Malaysian, Southeast Asian

Servings: 20

Calories: 209kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Prawn paste dough:

• 360 g raw shrimp/prawn de-shelled (~450g with shell)
• 40 ml water
• 8 g sea salt
• ¼ teaspoon white pepper
• 1 teaspoon onion powder
• 450 g tapioca starch
• ¼ teaspoon baking powder
• pinch monosodium glutamate (MSG) optional

For frying:

• 3-4 C peanut oil or high smoke-point oil

Cook ModePrevent your screen from going dark

Instructions

Make the prawn paste dough:

• Process shrimp, water, salt, pepper and onion powder until very creamy and smooth.
• Add in tapioca starch and baking powder, and pulse until dough forms.
• Transfer dough to a work surface.
• Knead the dough with your hands until homogenous; adjust with additional water or tapioca if necessary, 1 tablespoon at a time.
• If dough is too wet, add tapioca; if too dry, add water until very smooth dough is formed.
• Divide the dough and form into 2 logs.

Steam/cook the dough:

• Place the dough logs into a steaming rack and fill with water.
• Steam the logs at high heat for 1 hour, adding boiling water as needed.
• Remove the dough logs and let cool completely.
• Wrap the dough up with plastic wrap and chill in the fridge overnight.

Slice and dry into chips:

• Slice the dough thinly into 2mm pieces with very sharp thin-blade knife.
• Lay and arrange the keropok slices on a perforated tray.
• Oven-dry the keropok slices at a low temperature (~150°F/66°C) with door ajar for about 2-2 ½ hours.
• Turn the slices over occasionally, to prevent them from getting overheated. Note: don't let them blister or turn brown.
• Remove from oven and let cool.
• Repeat the process the next day and oven-dry the keropok slices, until completely dry.
• Cool and store in airtight container or ziplock bag until ready to deep fry.

Fry the keropok:

• Preheat oven to the lowest temperature, about 200°F/93°C.
• Place the dry keropok slices onto a large baking tray and let them warm up, until just hot to the touch (but not too hot), about 15-20 minutes.
• Add peanut oil or frying oil to a wok or large pot.
• Heat the oil to a temperature of 425°F/218°C.
• Add one or two prawn crackers to the hot oil and agitate it with a pair of chopsticks until it fully puffs up.
• Remove from oil with a spider or slotted spoon and drain on paper towel.
• Repeat with the remainder.
• Store cool fried keropok in an airtight container at room temperature.

Nutrition

Calories: 209kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 262mg | Potassium: 26mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 32IU | Vitamin C: 0.03mg | Calcium: 13mg | Iron: 0.3mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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