Thai Krupuk Recipe
Thai krupuk, also known as shrimp crackers, is a popular snack in Thailand that has captured the hearts and taste buds of many around the world. These light and crispy crackers, made primarily from shrimp and tapioca flour, offer a delightful burst of flavor with each bite. Krupuk has its roots in Southeast Asian cuisine, with historical records showing their presence in Indonesian and Malaysian culinary traditions as well. In Thailand, these crunchy delights are often enjoyed as a snack or appetizer, paired with a spicy dip or sweet chili sauce.
Ingredients
- Shrimp - 500g, peeled and deveined
- Tapioca flour - 300g
- Salt - 1 teaspoon
- Sugar - 1 tablespoon
- Garlic powder - 1 teaspoon
- White pepper - 1/2 teaspoon
- Water - 1/2 cup
- Oil - for deep frying
Preparation
Step 1: Prepare the Shrimp Paste
To make Thai krupuk, start by creating a smooth shrimp paste. Place the peeled and deveined shrimp into a food processor. Add a teaspoon of salt, a tablespoon of sugar, a teaspoon of garlic powder, and half a teaspoon of white pepper. Pulse the mixture until it forms a smooth paste.
Step 2: Combine with Tapioca Flour
Transfer the shrimp paste to a mixing bowl. Gradually add the tapioca flour to the paste. Slowly add the half cup of water and knead until you have a soft, pliable dough.
Step 3: Shape the Dough
Roll the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap to ensure no air is inside. Steam this dough on medium heat for about 45 minutes. Use a cooking timer to keep track of the steaming process. Once done, remove from steamer and let it cool completely.
Cooking Process
Step 4: Slice and Dry the Krupuk
Once the shrimp log has cooled, slice it into very thin rounds. These are your krupuk chips. Lay each slice out on a baking sheet lined with parchment paper. Allow them to dry in a sunny place or use a dehydrator, turning occasionally, until they are completely dry and brittle. This can take 1-2 days depending on the humidity in your area.
Step 5: Deep Frying
Heat oil in a deep pan to about 180°C or 350°F. Carefully add the dried krupuk slices into the hot oil, a few at a time. They will quickly puff up and become golden and crispy. Remove them with a slotted spoon and drain them on paper towels.
Enjoying Thai Krupuk
Serve Thai krupuk as a snack or appetizer with a side of sweet chili sauce for dipping. They are perfect for an afternoon snack or as a crunchy topping to a bowl of soup. These crispy treats are best enjoyed fresh but can be stored in an airtight container for up to a week.
Now, you have a delectable batch of Thai shrimp krupuk ready to serve your family and friends. Each bite encapsulates the flavors of Thai cuisine with a satisfying crunch. Enjoy!