Prawn cracker

Krupuk udang
Course	Snack
Place of origin	Southeast Asia[1][2][3][4]
Serving temperature	Room temperature
Main ingredients	Deep-fried dried starch and other ingredients, most popularly prawn
Variations	Different variations according to ingredients
Media: Prawn cracker

Prawn crackers are deep-fried crackers made from starch andprawn that are popular assnacks andside dishes acrossSoutheast Asia. They are prepared from a dough ofstarch (commonlytapioca),ground seafood andseasonings that is rolled, sliced, dried and later fried, during which the slices rapidly expand to a light and crisp texture.

The snack is widespread under different local names. InIndonesia it is known askrupuk udang, while inMalaysia,Singapore,Brunei and southernThailand it is calledkeropok udang. In thePhilippines the counterpart iskropek and inVietnam the variantbánh phồng tôm. Despite regional differences in terminology, flavouring and customary uses, prawn crackers share a broadly similar method of preparation and form part of a shared culinary tradition acrossmaritime andmainland Southeast Asia.^[5][6]

Prawn crackers are associated with food practices common inAsia, whereseafood,grains androot crops were dietary staples. Early forms were prepared by mixingstarch withshrimp,fish ortubers and drying the mixture to extend shelf life. Similar methods are thought to have developed independently in several coastal and island regions ofSoutheast Asia.^[2][3]

In theMalay Peninsula,oral tradition attributes the creation ofkeropok udang (prawn crackers) to the 16th century, whenprawn heads left from feasts were repurposed into crackers.^[1][2] A related preparation, kropeck, is found in thePhilippines, where it is thought to have been introduced through early contact with Malay communities prior toSpanish colonisation. Typically made from shrimp or fishpaste combined withflour and dried before frying, it became a common snack and remains widely consumed.^[4]

InVietnam,bánh phồng tôm developed in theMekong Delta, whererice cultivation andshrimp farming were central to localsubsistence and trade. Production inSa Đéc expanded during theNguyễn dynasty in the 19th century and the crackers circulated throughSouth China Sea trade routes, showing similarities to varieties elsewhere in Southeast Asia. Insouthern China, particularly inFujian andGuangdong,shrimp paste mixed withrice flour was used to producexiāpiàn. Commercial links maintained byHokkien andTeochew merchants facilitated the movement of these products into Southeast Asia, where they were adapted to local ingredients and preferences.^[3]

Across the wider region, the production of prawn crackers formed part of the broader tradition of prawn crackers. The use of locally available resources such ascassava,sago, shrimp and fish gave rise to numerous regional variations. Distinct forms developed in areas including Sumatra, the Malay Peninsula, Java, Borneo, Sulawesi, Luzon and the Visayas. Long-standing trade and cultural networks enabled the circulation of ingredients and methods, linking these local traditions into a wider Southeast Asian pattern of cracker-making.

Prawn crackers are prepared and consumed across much of maritime and mainland Southeast Asia under closely related names. InIndonesia they are most commonly known askrupuk udang, with major production centred inSidoarjo (East Java) andCirebon (West Java), where commercial brands such as Finna and Komodo are widely distributed.^[7][8][9] In neighbouringMalaysia,Singapore,Brunei and southernThailand, the same product is calledkeropok udang and is strongly associated with festive occasions includingHari Raya andChinese New Year.

Elsewhere in the region, the Philippinekropek (orkropeck) is generally eaten as a snack, often accompanied by vinegar-based dipping sauces and incorporated intoFilipino Chinese cuisine.^{[10][11][12][13][14]} InVietnam, the variant known asbánh phồng tôm is particularly linked with theMekong Delta, where Sa Giang ofSa Đéc is a leading brand.^[15] Despite differences in naming and customary contexts of consumption, these products share similar methods of preparation and reflect a broader regional culinary tradition.

InChinese cuisine, prawn crackers are often prepared with added food colouring, producing shades such as white, pale pink, green, or blue. They are typically light in texture and non-spicy.^[16] While they are widely available in supermarkets across China, they are not commonly featured in restaurants or in meals served to guests.

InEurope andAustralia, prawn crackers are mainly regarded as snack foods but are frequently served as accompaniments totakeaway Chinese meals. In countries such as Australia, Germany, Belgium, the Netherlands, Spain, the United Kingdom and Ireland, they are often included with dishes such aswhite-cut chicken or crispyfried chicken in Chinese restaurants.

In theNetherlands, the product is known as kroepoek, a term encompassing various types of deep-fried crackers made from starch and flavourings such as prawn or crab. The Dutch familiarity with kroepoek stems from historical links with Indonesia, and it remains widely available in supermarkets,toko (Indo-Dutch shops) and Indische restaurants. It is also commonly served in Chinese restaurants in both the Netherlands and Belgium.

• Fish cracker
• Kabkab
• Kiping
• Krupuk kulit, a food of similar texture and appearance made of beef skin
• List of deep fried foods
• Skips (snack): A British tapioca snack similar to prawn crackers but smaller in size

• Animal-based seafood
• Burmese cuisine
• Chinese seafood dishes
• Deep fried foods
• Hong Kong cuisine
• Indonesian snack foods
• Malaysian cuisine
• Filipino cuisine
• Shrimp dishes
• Southeast Asian cuisine
• Vietnamese cuisine
• Thai desserts and snacks

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