KOMPAS.com – Shrimp crackers are often served at various events or as a complement to meals.
However, frying shrimp crackers so that they expand perfectly and are not hard can be a challenge in itself. Not a few people experience that the crackers don’t expand properly so that the end result is hard and not crunchy.
So that you can produce crunchy shrimp crackers, here are a number of tips you can follow, as reported by Delicious DishSunday (12/1/2025).
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1. Choose good shrimp crackers
Illustration of shrimp crackers. Insulin resistance is closely related to excessive eating habits, including consuming crackers.
The first thing you have to pay attention to is the quality of the shrimp crackers. Choose crackers with a dry and intact texture, without cracks or fragments.
Fresh crackers also expand more easily when fried. Avoid crackers that have been stored for too long because they can affect the final result of the fried food.
Also read: 5 characteristics of crackers that contain wax and dangerous ingredients
2. Pay attention to the temperature
Illustration of cooking oil.Hot oil at the ideal temperature is important for making the crackers expand perfectly.
Make sure the oil is really hot before adding the crackers. The recommended temperature is around 170-180 degrees Celsius.
If the oil is too cold, the crackers will absorb a lot of the oil and the result will be hard and oily.
Also read: Recipe for Cireng Kerupuk Seblak, crunchy on the outside and soft on the inside
3. Don’t fry a lot of crackers at once
Add the crackers a little at a time so that each cracker has enough room to expand.
Frying too many at once can cause the crackers to overlap so they won’t expand evenly.
Also read: Recipe for 500 Gram Gendar Crackers, Made from 5 Ingredients
4. Don’t leave it out when frying
Illustration of Kwanyar Bangkalan shrimp crackers from Kwanyar Village, Bangkalan, Madura.Shrimp crackers cook quickly, so watch the frying time carefully.
Once the crackers expand and turn golden, immediately remove them. Frying for too long can make the crackers burn and taste bitter.
Also read: Mbah Sastro’s Karak Bratan Crackers in Solo, Since After Independence
5. Drain the crackers
Once removed, drain the crackers using a colander or cover with kitchen tissue to absorb excess oil.
This process is important so that the crackers remain crunchy and not too oily when served.
Also read: Eating Opak Porridge, Typical of Bandungan Semarang, Use Cassava Crackers
6. Cool first
After frying, let the crackers cool first before storing or serving. Cooled crackers will be crispier and won’t go soggy easily.
If served immediately while still hot, the texture of the crackers can change quickly and become less delicious.
Also read: Padang Fried Rice Recipe, Serve with Red Crackers
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