Prawn Crackers
Makan Tengah Hari • Malaysia
How to Make Prawn Crackers (Traditional & Healthy Version)
Prawn Crackers, known locally as 'Keropok Udang', are a beloved snack in Malaysian cuisine, often served at festive gatherings or as a crunchy side for lunch. Rooted in Malaysia’s multicultural culinary heritage, this dish draws influence from Malay, Chinese, and Peranakan communities, making it a staple across the nation. The crackers are traditionally made by blending fresh prawns with tapioca flour—locally called 'tepung ubi'—and seasoning, then sliced thin and sun-dried before frying. The result is a light, crispy cracker with a pronounced seafood aroma and savory taste. Keropok Udang is more than just a snack; it’s a symbol of Malaysia’s coastal bounty and the ingenuity of local cooks in preserving seafood. While traditionally deep-fried, this healthy version uses baking to reduce oil content without sacrificing crunch. By incorporating native ingredients like pandan leaves and lemongrass (serai), you get a fragrant, authentic taste while keeping calories in check. Ideal for lunch or as a light midday bite, Malaysian prawn crackers offer both nostalgia and nutrition, making them a great choice for health-conscious food lovers seeking authentic local flavors.
Bahan-bahan(untuk About 10-12 pieces per serving)
- 150g Fresh prawns (Udang segar, peeled and deveined)
- 120g Tapioca flour (Tepung ubi)
- 1 Egg white (For binding)
- 1/2 tsp Salt (Garam)
- 1/4 tsp White pepper (Lada putih)
- 1 Pandan leaf (Daun pandan, finely chopped) - pilihan
- 1 stalk Lemongrass (Serai, finely chopped) - pilihan
- 1 clove Garlic (Bawang putih, minced)
- 1 tbsp Vegetable oil (Minyak sayur, for brushing)
- 2 tbsp Water (Air, as needed)
Arahan
- 1
Blend the fresh prawns with garlic, pandan leaf, and lemongrass until a smooth paste forms.
5 minutes
Use a food processor for even consistency.
- 2
Transfer the prawn paste to a mixing bowl. Add egg white, salt, and white pepper. Mix well.
3 minutes
Egg white helps keep the crackers light and crispy.
- 3
Gradually add tapioca flour and water to the mixture, kneading until a firm dough forms.
4 minutes
Add water slowly to avoid sticky dough.
- 4
Shape the dough into a log, wrap in cling film, and refrigerate for 30 minutes to firm up.
10 minutes
Chilling makes slicing easier.
Kenapa hidangan ini sihat
By baking rather than deep-frying, this recipe lowers saturated fat and calories, making it suitable for weight management and heart health. Fresh prawns supply lean protein, while local herbs like pandan and lemongrass add flavor without extra sodium. The use of egg white boosts protein and keeps the texture light. These modifications ensure a guilt-free, authentic Malaysian snack perfect for those tracking their nutrition.
Keropok Udang is high in protein thanks to fresh prawns, while tapioca flour provides easily digestible carbohydrates. Baking instead of frying significantly reduces fat content, making this snack lower in calories. The addition of pandan and lemongrass offers antioxidants and micronutrients such as vitamin A and C, and garlic supports immune function. This healthy version is an excellent choice for those seeking a balanced snack without compromising on authentic Malaysian flavors.
Petua
- 💡Tip 1: Slice the dough as thinly as possible for extra crispiness.
- 💡Tip 2: Use fresh prawns for the best flavor and texture.
- 💡Tip 3: Let crackers cool on a wire rack to prevent sogginess.
Penyimpanan & hidangan
Store cooled crackers in an airtight container for up to 1 week. Keep in a dry place to maintain crispiness. Do not refrigerate as moisture can soften the crackers.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 50.0 kcal |
