Keropok Udang Pedas
Makan Tengah Hari • Malaysia
How to Make Spicy Prawn Crackers (Traditional & Healthy Version)
Spicy Prawn Crackers, or Keropok Udang Pedas, are a beloved Malaysian snack and lunch side, prized for their crispy texture and fiery flavor. Traditionally enjoyed across Malaysia's multicultural communities, these crackers are made using fragrant local ingredients such as fresh prawns, cili padi (bird’s eye chili), and a blend of aromatic herbs like daun limau purut (kaffir lime leaves) and serai (lemongrass). The spicy kick and umami-rich taste are signature traits, making them a popular choice for gatherings, festive occasions, or as a crunchy accompaniment to main meals. This authentic recipe puts a healthy spin on the classic, using baking instead of deep-frying and substituting part of the starch with fiber-rich tapioca flour. The result is a lighter, guilt-free version that doesn’t compromise on flavor. Malaysians love their keropok for the satisfying crunch and the harmonious blend of spices, a true reflection of the nation’s diverse culinary heritage. Every bite delivers a burst of heat, balanced by the subtle sweetness of prawns—perfect for those seeking a healthier yet traditional Malaysian lunch option.
Bahan-bahan(untuk 8-10 pieces per person)
- 100g Fresh prawns (udang, peeled and deveined)
- 3/4 cup Tapioca flour (tepung ubi kayu)
- 1/4 cup Rice flour (tepung beras)
- 2 Bird’s eye chili (cili padi, finely chopped)
- 2 cloves Garlic (bawang putih, minced)
- 1 stalk Lemongrass (serai, white part only, finely sliced)
- 2 Kaffir lime leaves (daun limau purut, finely shredded)
- 1/2 tsp Salt (garam)
- 1/2 tsp Sugar (gula) - pilihan
- 1/4 tsp White pepper (lada putih)
- as needed Cooking oil spray (for baking)
Arahan
- 1
Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
5 minutes
Using a preheated oven ensures even crisping for the crackers.
- 2
Blend prawns, garlic, cili padi, lemongrass, and kaffir lime leaves in a food processor until a smooth paste forms.
5 minutes
Scrape the bowl sides to ensure all herbs are finely mixed.
- 3
Transfer the prawn paste to a mixing bowl. Add tapioca flour, rice flour, salt, sugar, and white pepper. Mix until a soft, pliable dough forms.
4 minutes
Add a few drops of water if the dough feels too dry.
- 4
Divide the dough into small portions. Roll each into a ball, then flatten with your palms to form thin discs, about 2mm thick.
3 minutes
The thinner the disc, the crispier the cracker will be.
Kenapa hidangan ini sihat
Baking instead of deep-frying makes these crackers significantly lower in fat and calories, supporting weight management and heart health. Using fresh local ingredients like prawns, herbs, and spices enhances nutrition and keeps the recipe free from preservatives. The high protein content helps keep you full, while the fiber from tapioca aids digestion. This dish fits perfectly into a balanced Malaysian diet for lunch or as a satisfying snack.
This healthier version of Malaysian Spicy Prawn Crackers is baked, reducing overall fat and calories compared to traditional deep-fried versions. Prawns are a lean source of protein and minerals like selenium and iodine, while tapioca and rice flours offer gluten-free carbohydrate options. The inclusion of lemongrass and kaffir lime leaves not only boosts flavor but also adds antioxidants and anti-inflammatory properties. The use of minimal oil and fresh ingredients ensures you get essential nutrients without excess calories.
Petua
- 💡Tip 1: Use the freshest prawns possible for maximum flavor and texture.
- 💡Tip 2: Ensure the dough is thinly rolled for even crisping and authentic texture.
- 💡Tip 3: For extra fragrance, add a pinch of finely chopped fresh pandan leaves to the dough.
Penyimpanan & hidangan
Store cooled crackers in an airtight container at room temperature for up to 1 week. Avoid moisture to maintain crispiness. For longer storage, keep in a dry, cool place.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 55.0 kcal |
