Fish cracker

Fish cracker is a popular snack food, often associated with various Asian cuisines, but also found in other parts of the world. It is typically made from fish or other seafood, flour, and various seasonings, then deep-fried until crispy.

History

The exact origins of the fish cracker are unclear, but it is believed to have originated in Southeast Asia, where fish is a staple food. It is a common snack in countries such as Indonesia, Malaysia, and the Philippines, where it is known as keropok, kerupuk, or kropek respectively.

Preparation

Fish crackers are typically made from a paste of ground fish or other seafood, mixed with tapioca flour and water. This mixture is then seasoned with salt, sugar, and sometimes other flavorings such as chili or garlic. The paste is rolled out into thin sheets, cut into shapes, and then deep-fried until they puff up and become crispy.

Varieties

There are many different varieties of fish crackers, depending on the type of fish or seafood used, the seasonings added, and the method of preparation. Some popular varieties include:

• Prawn crackers: Made from shrimp or prawns, these are a popular snack in many Asian countries, as well as in the Netherlands due to its historical ties with Indonesia.
• Crab crackers: Made from crab meat, these are a specialty of some coastal regions.
• Squid crackers: Made from squid, these are a popular snack in countries such as Japan and Korea.

Serving

Fish crackers are often served as a snack on their own, or as a side dish with meals. They can also be used as a topping for dishes such as noodle soups or salads, adding a crunchy texture.

See also

• List of crackers
• List of seafood dishes
• List of deep fried foods

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  Fish cracker
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  Fish cracker from Bangka
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  Fish cracker
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  Fish cracker from Palembang in Bali
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  Fish cracker from Bangka
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  Kemplang fish cracker from Bandar Lampung
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  Amplang on a plate
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  Keropok lekor in Terengganu, Malaysia
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  Amplang from Sabah, Malaysia