Appetizers
Keropok Udang (Bruneian Prawn Crackers)
Ingredients
- - 300 g Fresh prawns, peeled and deveined (10½ oz)
- - 400 g Tapioca starch (3¼ cups)
- - 8 g Fine salt (1½ tsp)
- - 5 g Sugar (1 tsp)
- - 2 g White pepper (½ tsp)
- - 150 ml Water (2/3 cup)
- - 750 ml Neutral oil, for deep-frying (3 cups)
Method
- Blend the prawns with salt, sugar and pepper to a smooth paste.
- Gradually work in the tapioca starch and water, kneading by hand until a firm, non-sticky dough forms.
- Shape the dough into 2–3 log shapes and wrap tightly in cling film or banana leaf.
- Steam the logs for 60–75 minutes until firm and translucent throughout. Cool completely, then refrigerate overnight to firm up further.
- Slice the logs into very thin rounds using a sharp knife or mandolin.
- Arrange the slices in a single layer on trays and sun-dry (or use a low oven at 60°C / 140°F with the door ajar) for 6–8 hours until completely dry and brittle.
- Heat oil to 180°C (350°F) and deep-fry the dried crackers in small batches — they will puff up within seconds. Remove immediately once puffed to avoid burning.
- Drain on paper towel and cool completely before storing.
Introduction: Keropok udang, prawn crackers, are shared across Borneo and enjoyed throughout the year in Brunei but especially during Chinese New Year and Hari Raya, when tins of the crisp, golden discs appear on nearly every coffee table.
Cultural Background: Keropok udang, prawn crackers, are shared across Borneo and enjoyed throughout the year in Brunei but especially during Chinese New Year and Hari Raya, when tins of the crisp, golden discs appear on nearly every coffee table. Made from minced prawns blended with starch, sun-dried, then deep-fried until they puff into light, airy crackers, they are a beloved everyday snack and party nibble alike.
Tips: Slices must be fully dried before frying, or they will not puff properly and will taste chewy rather than crisp. Fry only a few pieces at a time — they expand quickly and burn if crowded. A very sharp knife or mandolin gives the thin, even slices needed for good puffing.
Variations: Sweet potato or beetroot can be blended in for coloured crackers, a modern twist popular at festivals. Dried fish can replace some of the prawn for a more intense, savoury version. Season the fried crackers lightly with chilli powder for a spicy snack. No authentic vegetarian version exists, as prawn is the defining ingredient.
Storage: Store dried, unfried crackers in an airtight container in a cool, dry place for up to 2 months. Fried crackers keep in an airtight container for up to 1 week.
Reheating: Fried crackers that have gone soft can be refreshed in a low oven at 120°C (250°F) for 5 minutes to re-crisp.
Nutrition: Per 10 crackers: approx. 140 kcal, 3g protein, 20g carbohydrate, 5g fat.
FAQs:
Q: Can I buy the dried crackers instead of making them from scratch?
A: Yes — many Bruneian and Malaysian grocers sell pre-dried keropok udang ready for home frying, which is a common shortcut even for home cooks.
Q: Why do the crackers puff up when fried?
A: The moisture trapped in the dried starch turns to steam instantly in the hot oil, expanding the cracker into its light, airy texture.
Q: Can I air-fry them instead?
A: Deep-frying gives the most reliable puff; air-frying tends to produce a denser, less crisp result.