We’re crazy for krupuk, crunchy chips whose name throughout Malaysia, Indonesia, and Singapore is an onomatopoeia for their fantastic crackle. A category more vast, even, than Western potato chips, _krupuk_are made from all sorts of fascinating ingredients—tapioca flour with dried shrimp, bitter _melinjo_seed, tempeh—then sun-dried and sold uncooked. When dropped into hot oil, they swell magically into crispy wonders we can’t stop eating. Is there a better cocktail snack? We doubt it.
Shrimp- and fish-flavored krupuk, from $3.99 at Indofoodstore.com