The raw Krupuk Udang that you buy in the shop are thin, flat oblong flakes. Every trace of moisture should be removed before cooking, as a damp krupuk will not become crisp. In the tropics you spread your krupuk in the sunshine for an hour or two before you fry them; in London I give them an hour or two in a warm dry cupboard.
To cook them, drop them one at a time into a wok of hot vegetable oil; they swell in a second or two to two or three times their original size, and should then be taken out, drained and cooled.
Like Emping, Krupuk will keep a long time when raw; after cooking, they will keep in an airtight jar for two to three days. Serve them to be eaten with fingers as a side dish, or break one or two into pieces and use to garnish dishes such as Gado-gado or Nasi Goreng.
These are very small dried shrimps, and can be bought either raw or cooked. Most Chinese provision merchants in Britain sell raw ebi, but in Holland you can also buy the cooked ones, which are very tiny indeed; these are usually eaten as a side-dish or a garnish.
This dish is best made with fresh prawns, if you can get them.
12-16 prawns-the largest you can get, and certainly not less
1 egg
1/2 tsp ground coriander
Salt and pepper
6 tbs breadcrumbs or plain flour
Vegetable oil
Beat the egg, add the ground coriander, and season with salt and peper. Shell and wash the prawns, dry them, and put them into the beaten egg. Heat the oil in a wok frying-pan. Coat the prawns with breadcrumbs or flour, and fry them 3 or 4 at a time. As a variation, you can fill the prawns with slices of ham. Hold the prawns upside down and slit it lengthwise, taking care not to cut completely through. Put in a slice of ham, spinkle it with pepper and salt, close the prawns, and dip it in the beaten egg. Continue as above-coat with breadcrumbs or flour, and fry.
This is very hot dish, because of the chillis in the bumbu. If you don’t like very hot food, leave out some or all of the chillis and use a litlle paprika instead.
Ingredients:
500 g (1 lb) prawns-use green, uncooked prawns if possible
For the batter:
2 tbs rice flour
1 tbs cornflour
1 tsp ground coriander
1 clove garlic, crushed
1/2 cup santen (coconut milk)
Salt and pepper
Mix the ingredients of this batter well, and put the prawns into it. Leave them there for at least 15 minutes. Then heat 1 or 1.5 cups of vegetable oil in a wok. Fry the prawns, 6 or 7 at a time, till they are golden brown and crisp. Keep warm.
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Ingredients:
500 g (1 lb) prawns, frozen or fresh
1 slice terasi
3 cloves garlic
6 shallots
1 green chilli
Vegetable oil
1/2 tsp laos (galingale)
1/2 tsp powdered, or 1 stalk of fresh, lemon grass
Salt
1/2 cup tamarind water
1 tsp vinegar
Clean and shell the prawns. Pound the terasi and garlic together. Slice the shallots and chilli, and remove the chilli seeds. Fry the shallots in about 2 tablespoonfuls of oil until they are tender; then add the chilli, the terasi and garlics paste, the laos and lemon grass, and a little salt. put the prawns in, stir everything well together in the pan for 2 minutes while frying continues. Pour in the tamarind water and vinegar. Cover, and simmer for 15 minutes. Uncover, and continue cooking for a further 3 or 4 minutes, stirring continuously. Serve at once.
Ingredients:
750 g (2 lb) large prawns, peeled
100 g (3 or 4 oz) mange-tout or sugar peas
50 g (2 oz) fresh pete beans or pete asin
5 shallots
3 cloves garlic
5 kemiri (candlenuts)
1 slice terasi
5 red chillis
1 tsp ground ginger
1 tsp ground coriander
A pinch of powdered lemongrass
A pinch of ground laos (galinger)
2 Kaffir lime leaves or 1 bay-leaf
2 tbs tamarind water
1 tsp brown sugar (optional)
Salt
1/2 cup thick santen (coconut milk-optional)
Vegetable oil
Top and tail the mange-tout, and cut the pete beans into two. peel and slice the shallots and garlic, and them together in a cobek or mortar, along with the kemiri, terasi and chillis. Alternatively, put all these ingredients, except the terasi, into a food processor, using the blade for mincing meat. Run the machine until everything becomes a nice smooth paste. (more…)
Ingredients:
100 g (4 oz) prawns, shelled
225 g (8 oz) beansprouts
50 g (2 oz) rice flour, or self-raising flour
1 tsp baking-powder
2 shallots
2 cloves garlic
1 tsp ground coriander
1 tsp ground ginger
1/2 tsp chilli powder
4 spring onions
2 tbs chopped chives
2 tbs coarsely grated coconut (optional)
3 tbs water
Salt and pepper
1 egg
Vegetable oil
Chop the prawns up finely, or mince them. Slice the shallots, crush the garlic and chop the spring onion into thin rounds. Clean the beansprouts. Now mix all the ingredients with the baking-powder, grated coconut, flour, and the powdered and ground ingredients. Pour in the water and knead the mixture thoroughly by hand or blend it with a fork. Add salt and pepper to taste, and fold in the egg. (more…)
Ingredients:
225 g (1/2 lb) pork, minced
60 g (2 oz) prawns, shelled and minced
4 shallots, sliced very thin
3 cloves garlic, sliced very thin
1 tbs chieves, choped finely
2 small eggs
1 tsp cornflour
Salt and pepper
120 g (4 oz) wun tun skins
Oil for frying
Fry the shallots and garlic lightly. Mix them with the pork and prawns, chives, eggs and cornflour, and season. Take about a spoonful of the mixture and roll it into a ball. Put this on a wun tun skin, fold the skin over to make a triangle, and give the two sharp angles a twist. Deep-fry the pangsit in a wok, 4 or 5 at a time, for about 2 minutes so that the skins becomes brown and crisp. eat hot or cold, as an appertizer or as a side dish.
The raw Krupuk Udang that you buy in the shop are thin, flat oblong flakes. Every trace of moisture should be removed before cooking, as a damp krupuk will not become crisp. In the tropics you spread your krupuk in the sunshine for an hour or two before you fry them; in London I give them an hour or two in a warm dry cupboard.
