{"id":7066325,"date":"2026-09-25T05:48:58","date_gmt":"2026-09-25T05:48:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/a-guide-to-shrimp-crackers-how-to-buy-fry-indo-and-viet-styles\/"},"modified":"2026-09-25T05:48:58","modified_gmt":"2026-09-25T05:48:58","slug":"a-guide-to-shrimp-crackers-how-to-buy-fry-indo-and-viet-styles","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7066325","title":{"rendered":"A Guide to Shrimp Crackers: How to Buy & Fry Indo and Viet Styles"},"content":{"rendered":"


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Shrimp crackers, aka shrimp chips, are the Southeast Asian equivalent of the American potato chip. Vietnamese speakers know them as b\u00e1nh ph\u1ed3ng t\u00f4m<\/em> and Bahasa Indonesian speakers call them krupuk udang. People from other Southeast Asian cultures enjoy them too. How are shrimp crackers made?<\/em> Pretty simply. You mix a dough of primarily ground shrimp and tapioca starch, steam it, slice it, and set the slices out in the hot sun to dry. The hard crackers are then deep-fried in oil, puffing and expanding to about twice their original size. Good shrimp crackers capture the essence of shrimpy flavor.<\/p>\n

Most cooks buy the dry crackers, rather than make them. The frying is fast and neither messy nor oily. Also, you can fry the crackers hours in advance, making a bowl of the crunchy, rich snack an easy accompaniment to cocktails. When used more like a cracker, they’re great for scooping up Vietnamese salads called g\u1ecfi<\/em>. In this post, I cover how to select good Indonesian krupuk udang and Vietnamese b\u00e1nh ph\u1ed3ng t\u00f4m<\/em>, plus how to fry how to fry shrimp crackers. There’s a how-to video, as well. <\/p>\n

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