Keropok
Keropok is a popular Southeast Asian snack made from a mixture of ground fish or prawn paste, starch, and seasonings, which is steamed, sliced, and deep-fried until light and crispy. It is a beloved crunchy accompaniment to meals or enjoyed on its own across countries like Malaysia, Indonesia, Singapore, and Thailand. The texture is airy and brittle, with a savory, umami-rich flavor that varies based on the seafood used.
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🍽️ Nutrition at a glance
Keropok is primarily a high-carbohydrate snack due to its starch content, with a moderate amount of protein from the fish or prawns and a significant amount of fat absorbed during frying. A typical serving (about 15-20 crackers) can provide around 150-200 calories, along with some B vitamins and minerals like selenium from the seafood.
Nutrition breakdown
| Calories | 230 kcal |
| Protein | 4.5 g |
| Carbs | 35 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Potassium | 120 mg |
| Iron | 1.5 mg |
| Calcium | 30 mg |
| Magnesium | 25 mg |
| Phosphorus | 80 mg |
| Vitamin B1 (Thiamin) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.05 mg |
| Niacin (Vitamin B3) | 1.5 mg |
Per 1 cup (50 g) · estimated, varies by recipe
💡 What's interesting
Culturally, keropok is a quintessential example of Southeast Asian ingenuity in preserving and transforming seafood into a shelf-stable, portable snack. Nutritionally, its unique preparation—steaming before frying—creates its signature light, puffed texture, making it a more delicate and less greasy alternative to many other fried snacks.
AI estimate may be inaccurate · Terms