Kropek or fish crackers are deep fried crackers made from starch and other ingredients. These crackers originated in Indonesia, they call it “Kerepuk” which means prawn crackers or fish crackers.
Kropek is a famous snack in other parts of the world. In Malaysia they call it keropok; kropek in the Philippines and kroepoek in the Netherlands. In China it is known as xiapian and in Vietnam they call it bánh phồng tôm. In British, they call it prawn crackers, prawn chips in Australia, shrimp crackers in American english, Krabbenchips in Germany, chips de crevettes in French, and nuvole di drago in Italy.
FISK KROPEK RECIPE
INGREDIENTS: 1 cup (120g) cooked fish fillet (any type of fish) 500 grams all-purpose flour 1 teaspoon sugar 2 drops of yellow natural food coloring 1 egg, well-beaten 4 cups water 1 ½ tsp. salt 3 tablespoon lime water (dayap)
INSTRUCTIONS: 1. Mix all dry ingredients in a bowl (non-reactive bowl, glass or plastic). Set aside. 2. Chop the cooked fish fillet into small pieces. 3. In a blender or food processor, add fish fillet, water, and egg. Blend/Grind it for about 2-3 minutes until smooth and grounded. 4. Add the dry ingredients to the blended fish mixture. Blend it again, until it forms into a thick batter. 5. Add food coloring and blend it again. 6. Prepare a steamer. Add water and bring it to a boil. 7. Using a 9″ diameter aluminum pan, pour about 3 ½ tablespoon of the batter.
Note: If using a different size of pan, make sure to pour enough batter, and fully cover the bottom. Spread the batter and tilt the pan on all sides to coat the bottom evenly.
8. Steam it for about 3-5 minutes or just until the batter becomes firm and transparent. Make sure to cover the steamer with a clean cloth to prevent water drippings on the pan.
9. Remove from heat, and let it cool with an ice water bath. (Place the pan in a larger pan with ice water, without letting any water into the fish mixture).
10. Transfer the cooked kropek on a rack. Turn it over and gently remove the edges away from the pan. Be careful not to tear it.
11. Let the kropek dry for about 30 minutes. Slice the partially dry steamed kropek into a rectangular size and continue to let it dry. (Make sure that no insect infest/touch your drying kropek though)
12. Once the kropek becomes dried out.
13. Deep fry the kropek in hot oil and let it expand. It will stop expanding once cooked, then you can drain it away from oil. Transfer into a plate lined with paper towels. Serve and enjoy.
Store in an airtight container or sealed plastic to maintain crispiness.