kroepoek

Kroepoek, also spelled kerupuk, is a cracker found in Indonesian cuisine. It is traditionally made from a batter of tapioca flour and seasonings, then deep-fried until crisp. The tapioca flour can be mixed with other ingredients such as shrimp, fish, vegetables, or fruit to create a variety of flavors and textures. The cracker is known for its light and airy crunch.

The production of kroepoek is a significant industry in Indonesia, with many regional variations and specialties. The process often involves steaming the batter before thinly slicing and drying it. These dried slices are then fried in hot oil to expand and become the finished product. The frying temperature and time are crucial for achieving the desired crispness without burning.

Kroepoek is commonly served as a side dish or snack alongside Indonesian meals, such as nasi goreng (fried rice) or satay. It can also be crushed and used as a topping for dishes, adding a textural contrast. In some Western countries, kroepoek is increasingly available in Asian markets and restaurants, often described as prawn crackers or shrimp crackers. The name itself is an onomatopoeic representation of the sound the cracker makes when bitten.