Krupuk Udang
Krupuk Udang is a popular Indonesian prawn cracker made from a dough of tapioca starch, prawn paste, garlic, and seasonings, which is then sliced thin and deep-fried until it puffs up into a light, crunchy snack. It is a ubiquitous accompaniment to meals across the Indonesian archipelago and is also widely enjoyed in other Southeast Asian countries.
🍽️ Nutrition at a glance
As a deep-fried snack, Krupuk Udang is high in carbohydrates from the tapioca starch and contains a moderate amount of fat from the frying process. A typical 30-gram serving provides roughly 130-150 calories, offering some protein from the prawns but is not a significant source of vitamins or minerals.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 10 g |
| Carbs | 25 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 400 mg |
| Calcium | 30 mg |
| Iron | 2 mg |
| Potassium | 150 mg |
| Phosphorus | 80 mg |
| Magnesium | 20 mg |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.05 mg |
| Niacin | 1 mg |
Per 1 cup (50 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Krupuk Udang is so integral to Indonesian cuisine that a meal is often considered incomplete without it, serving as a textural contrast to softer dishes. Nutritionally, its unique puffing process transforms a dense dough into an airy, low-density snack, making it a surprisingly light yet satisfying treat.
AI estimate may be inaccurate · Terms