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Multihued krupuk udang (made from various starches, shrimp or prawns, sugar, salt, and food coloring) and yellow emping (made from the ground kernels of melinjo nuts,Gnetum gnemon ) are sold as raw, thin, dried chips, then fried into addictive little wafers with a big crunch. Indonesians add the crackers to dishes like Cucumber and Egg Salad for texture and color but also eat emping as a snack with cold beverages.

To prepare the chips, heat about 1″ of peanut oil in a deep skillet over medium-high heat and fry chips, several at a time, until puffed and crisp, about 5 seconds per batch. Transfer to paper towels to drain.

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