Krupuk

Krupuk (Indonesian pronunciation: [/kruˈpʊk/]), also known as keropok (Malay pronunciation: [/kəˈro.poʔ/]) and kropek (Filipino pronunciation: [/ˈkro.pɛk/]) refers to traditional deep-fried crackers made from starch combined with flavouring ingredients such as prawn, fish or other seafood. The food has long-standing traditions throughout maritime Southeast Asia and neighbouring coastal regions, particularly in Indonesia, Malaysia, the Philippines, southern Thailand, Brunei and Singapore.

Krupuk, keropok and kropek encompasses numerous regional varieties, ranging from cassava- or rice-based forms to those made with seafood or animal products such as cattle skin. These varieties are widely consumed as snacks, served alongside main dishes, or sold as regional specialities. Certain forms hold strong associations with local cuisines, including krupuk kulit in Java and Sumatra, keropok lekor in Malay Peninsula and amplang in Borneo.

Variants are also found internationally. In the Netherlands the food is known as kroepoek, reflecting historical ties with Indonesia, while in Suriname it forms part of Javanese-Surinamese cuisine. In global markets it is often sold as “prawn crackers” or “fish crackers.” Comparable preparations exist in Indochina (Vietnamese: bánh phồng tôm; Lao: ແຄບໝູ), southern China (Chinese: 虾片; pinyin: xiāpiàn) and other coastal areas of Asia, where drying and frying provided a practical method of preserving food resources.

Origins

Animal-based preparations in Southeast Asia

Early forms of such foods in the region are thought to have been made from animal skin, which could be preserved, dried and later fried for consumption. Across Southeast Asia, buffalo, cow and pig skins were traditionally kept for non-culinary purposes such as leatherwork or drum-making, while frying or roasting the skin as food represented a way of maximising the use of slaughtered animals in peasant or village settings where little was wasted.