Product Description

Prawn Crackers is one of the two most favorite by people along with the Skin Crackers. Prawn Crackers or also known as "Kerupuk Udang" in Indonesia, are snacks that are generally made from tapioca flour mixed with flavoring ingredients and a prawn as the main ingredient. It is made by steaming the dough until it is cooked, then cut into thin strips, dried in the sun until dry, and fried in cooking oil. The crunchy texture and savory taste of prawn crackers complement any meal and make it more appetizing. Behind the sensation of this complement menu, prawn crackers have a long history. For the reason of Prawn Crackers are basically the advancement of “Kerupuk”, here is a brief history of Prawn Crackers start with a history of kerupuk.

Kerupuk (a.k.a Crackers) are popular as a side dish and as a type of served at the main eating contest on the commemoration of Indonesian Independence Day. Kerupuk are not always made from tapioca flour, but rather 3 preparation processes. Making, drying, and cooking (can be fried in oil or sand, or baked). Kerupuk are usually sold in packages that have not been fried.
According to Indonesia culinary historian Fadly Rahman, kerupuk has existed on the island of Java since the 9th or *0th century written on the Batu Pura inscription. It says “Kerupuk Rambak” (crackers made from cow or buffalo skin) which are still there and are usually one of the ingredients for “krecek” (dried cowhide that can be used in cooking) culinary. "Skin crackers made from cattle skin are made after the membrane layer has been removed and the fur is removed, usually by burning, roasting the skin until it becomes soft, then sliced and dried in the sun," wrote AG Pringgodigdo in the General Encyclopedia.
In its advancement, kerupuk also spread to various coastal areas of Kalimantan, Sumatra, to the Malay Peninsula. The Malay people there turn the wealth of the sea, into crackers. It was recorded in the Malay manuscript by Abdul Kadir Munsyi when he mentioned Kuantan (Malaysia), around the *9th century, he also discussed “keropok” (crackers). Kerupuk began to be cherished abroad since the Dutch East Indies colonialism and were considered to be a must-have complement in the various Indonesian culinary delights they ate.
Although initially considered complementary, slowly kerupuk has a special impression in the hearts of Europeans. To the extent that there is an expression "it is less enjoyable to eat Indonesian food without crackers". Of course, apart from the chili sauce. In Suriname, where the Javanese migrated during the colonial period, kerupuk became a popular food. For foreign people, kerupuk is something that sticks and attracts interest because they consider kerupuk to be the culinary identity of the Indies (Dutch Indies). Until now, kerupuk has become a favorite snack or side dish throughout the world, especially since more than *0 countries from 5 continents have imported prawn crackers and many other varieties of kerupuk from Indonesia regularly every month.
Prawn crackers are made from a mixture of tapioca flour and finely ground prawn that is seasoned with spices and flavor enhancers. Usually, the prawn used is small prawn or “rebon” prawn that is pounded until smooth. This raw dough is then steamed and after it is cooked and chewy it is thinly sliced, after that it is dried in the sun to dry. Drying in the sun is usually about **3 days. These dry, raw crackers are ready to be fried at any time so that they become ready-to-serve crackers.
Freshbyco prawn crackers are made using a traditional recipe since ***0. Each chip of our prawn crackers contains *0% pure selected fresh prawn meat (other than the fresh meat is not included as an ingredient for making crackers and is used for other purposes) mixed using eggs with high-quality tapioca flour along with other high-quality ingredients. We ensure our products are excellent in terms of taste, quality of ingredients, and purity. Given the facts, this has kept us ahead in the market for decades.
Prawn Crackers is one of the two most favorite by people along with the Skin Crackers. Prawn Crackers or also known as "Kerupuk Udang" in Indonesia, are snacks that are generally made from tapioca flour mixed with flavoring ingredients and a prawn as the main ingredient. It is made by steaming the dough until it is cooked, then cut into thin strips, dried in the sun until dry, and fried in cooking oil. The crunchy texture and savory taste of prawn crackers complement any meal and make it more appetizing. Behind the sensation of this complement menu, prawn crackers have a long history. For the reason of Prawn Crackers are basically the advancement of “Kerupuk”, here is a brief history of Prawn Crackers start with a history of kerupuk.

Kerupuk (a.k.a Crackers) are popular as a side dish and as a type of served at the main eating contest on the commemoration of Indonesian Independence Day. Kerupuk are not always made from tapioca flour, but rather 3 preparation processes. Making, drying, and cooking (can be fried in oil or sand, or baked). Kerupuk are usually sold in packages that have not been fried.
According to Indonesia culinary historian Fadly Rahman, kerupuk has existed on the island of Java since the 9th or *0th century written on the Batu Pura inscription. It says “Kerupuk Rambak” (crackers made from cow or buffalo skin) which are still there and are usually one of the ingredients for “krecek” (dried cowhide that can be used in cooking) culinary. "Skin crackers made from cattle skin are made after the membrane layer has been removed and the fur is removed, usually by burning, roasting the skin until it becomes soft, then sliced and dried in the sun," wrote AG Pringgodigdo in the General Encyclopedia.
In its advancement, kerupuk also spread to various coastal areas of Kalimantan, Sumatra, to the Malay Peninsula. The Malay people there turn the wealth of the sea, into crackers. It was recorded in the Malay manuscript by Abdul Kadir Munsyi when he mentioned Kuantan (Malaysia), around the *9th century, he also discussed “keropok” (crackers). Kerupuk began to be cherished abroad since the Dutch East Indies colonialism and were considered to be a must-have complement in the various Indonesian culinary delights they ate.
Although initially considered complementary, slowly kerupuk has a special impression in the hearts of Europeans. To the extent that there is an expression "it is less enjoyable to eat Indonesian food without crackers". Of course, apart from the chili sauce. In Suriname, where the Javanese migrated during the colonial period, kerupuk became a popular food. For foreign people, kerupuk is something that sticks and attracts interest because they consider kerupuk to be the culinary identity of the Indies (Dutch Indies). Until now, kerupuk has become a favorite snack or side dish throughout the world, especially since more than *0 countries from 5 continents have imported prawn crackers and many other varieties of kerupuk from Indonesia regularly every month.
Prawn crackers are made from a mixture of tapioca flour and finely ground prawn that is seasoned with spices and flavor enhancers. Usually, the prawn used is small prawn or “rebon” prawn that is pounded until smooth. This raw dough is then steamed and after it is cooked and chewy it is thinly sliced, after that it is dried in the sun to dry. Drying in the sun is usually about **3 days. These dry, raw crackers are ready to be fried at any time so that they become ready-to-serve crackers.
Freshbyco prawn crackers are made using a traditional recipe since ***0. Each chip of our prawn crackers contains *0% pure selected fresh prawn meat (other than the fresh meat is not included as an ingredient for making crackers and is used for other purposes) mixed using eggs with high-quality tapioca flour along with other high-quality ingredients. We ensure our products are excellent in terms of taste, quality of ingredients, and purity. Given the facts, this has kept us ahead in the market for decades.
Prawn Crackers is one of the two most favorite by people along with the Skin Crackers. Prawn Crackers or also known as "Kerupuk Udang" in Indonesia, are snacks that are generally made from tapioca flour mixed with flavoring ingredients and a prawn as the main ingredient. It is made by steaming the dough until it is cooked, then cut into thin strips, dried in the sun until dry, and fried in cooking oil. The crunchy texture and savory taste of prawn crackers complement any meal and make it more appetizing. Behind the sensation of this complement menu, prawn crackers have a long history. For the reason of Prawn Crackers are basically the advancement of “Kerupuk”, here is a brief history of Prawn Crackers start with a history of kerupuk.

Kerupuk (a.k.a Crackers) are popular as a side dish and as a type of served at the main eating contest on the commemoration of Indonesian Independence Day. Kerupuk are not always made from tapioca flour, but rather 3 preparation processes. Making, drying, and cooking (can be fried in oil or sand, or baked). Kerupuk are usually sold in packages that have not been fried.
According to Indonesia culinary historian Fadly Rahman, kerupuk has existed on the island of Java since the 9th or *0th century written on the Batu Pura inscription. It says “Kerupuk Rambak” (crackers made from cow or buffalo skin) which are still there and are usually one of the ingredients for “krecek” (dried cowhide that can be used in cooking) culinary. "Skin crackers made from cattle skin are made after the membrane layer has been removed and the fur is removed, usually by burning, roasting the skin until it becomes soft, then sliced and dried in the sun," wrote AG Pringgodigdo in the General Encyclopedia.
In its advancement, kerupuk also spread to various coastal areas of Kalimantan, Sumatra, to the Malay Peninsula. The Malay people there turn the wealth of the sea, into crackers. It was recorded in the Malay manuscript by Abdul Kadir Munsyi when he mentioned Kuantan (Malaysia), around the *9th century, he also discussed “keropok” (crackers). Kerupuk began to be cherished abroad since the Dutch East Indies colonialism and were considered to be a must-have complement in the various Indonesian culinary delights they ate.
Although initially considered complementary, slowly kerupuk has a special impression in the hearts of Europeans. To the extent that there is an expression "it is less enjoyable to eat Indonesian food without crackers". Of course, apart from the chili sauce. In Suriname, where the Javanese migrated during the colonial period, kerupuk became a popular food. For foreign people, kerupuk is something that sticks and attracts interest because they consider kerupuk to be the culinary identity of the Indies (Dutch Indies). Until now, kerupuk has become a favorite snack or side dish throughout the world, especially since more than *0 countries from 5 continents have imported prawn crackers and many other varieties of kerupuk from Indonesia regularly every month.
Prawn crackers are made from a mixture of tapioca flour and finely ground prawn that is seasoned with spices and flavor enhancers. Usually, the prawn used is small prawn or “rebon” prawn that is pounded until smooth. This raw dough is then steamed and after it is cooked and chewy it is thinly sliced, after that it is dried in the sun to dry. Drying in the sun is usually about **3 days. These dry, raw crackers are ready to be fried at any time so that they become ready-to-serve crackers.
Freshbyco prawn crackers are made using a traditional recipe since ***0. Each chip of our prawn crackers contains *0% pure selected fresh prawn meat (other than the fresh meat is not included as an ingredient for making crackers and is used for other purposes) mixed using eggs with high-quality tapioca flour along with other high-quality ingredients. We ensure our products are excellent in terms of taste, quality of ingredients, and purity. Given the facts, this has kept us ahead in the market for decades.
Prawn Crackers is one of the two most favorite by people along with the Skin Crackers. Prawn Crackers or also known as "Kerupuk Udang" in Indonesia, are snacks that are generally made from tapioca flour mixed with flavoring ingredients and a prawn as the main ingredient. It is made by steaming the dough until it is cooked, then cut into thin strips, dried in the sun until dry, and fried in cooking oil. The crunchy texture and savory taste of prawn crackers complement any meal and make it more appetizing. Behind the sensation of this complement menu, prawn crackers have a long history. For the reason of Prawn Crackers are basically the advancement of “Kerupuk”, here is a brief history of Prawn Crackers start with a history of kerupuk.

Kerupuk (a.k.a Crackers) are popular as a side dish and as a type of served at the main eating contest on the commemoration of Indonesian Independence Day. Kerupuk are not always made from tapioca flour, but rather 3 preparation processes. Making, drying, and cooking (can be fried in oil or sand, or baked). Kerupuk are usually sold in packages that have not been fried.
According to Indonesia culinary historian Fadly Rahman, kerupuk has existed on the island of Java since the 9th or *0th century written on the Batu Pura inscription. It says “Kerupuk Rambak” (crackers made from cow or buffalo skin) which are still there and are usually one of the ingredients for “krecek” (dried cowhide that can be used in cooking) culinary. "Skin crackers made from cattle skin are made after the membrane layer has been removed and the fur is removed, usually by burning, roasting the skin until it becomes soft, then sliced and dried in the sun," wrote AG Pringgodigdo in the General Encyclopedia.
In its advancement, kerupuk also spread to various coastal areas of Kalimantan, Sumatra, to the Malay Peninsula. The Malay people there turn the wealth of the sea, into crackers. It was recorded in the Malay manuscript by Abdul Kadir Munsyi when he mentioned Kuantan (Malaysia), around the *9th century, he also discussed “keropok” (crackers). Kerupuk began to be cherished abroad since the Dutch East Indies colonialism and were considered to be a must-have complement in the various Indonesian culinary delights they ate.
Although initially considered complementary, slowly kerupuk has a special impression in the hearts of Europeans. To the extent that there is an expression "it is less enjoyable to eat Indonesian food without crackers". Of course, apart from the chili sauce. In Suriname, where the Javanese migrated during the colonial period, kerupuk became a popular food. For foreign people, kerupuk is something that sticks and attracts interest because they consider kerupuk to be the culinary identity of the Indies (Dutch Indies). Until now, kerupuk has become a favorite snack or side dish throughout the world, especially since more than *0 countries from 5 continents have imported prawn crackers and many other varieties of kerupuk from Indonesia regularly every month.
Prawn crackers are made from a mixture of tapioca flour and finely ground prawn that is seasoned with spices and flavor enhancers. Usually, the prawn used is small prawn or “rebon” prawn that is pounded until smooth. This raw dough is then steamed and after it is cooked and chewy it is thinly sliced, after that it is dried in the sun to dry. Drying in the sun is usually about **3 days. These dry, raw crackers are ready to be fried at any time so that they become ready-to-serve crackers.
Freshbyco prawn crackers are made using a traditional recipe since ***0. Each chip of our prawn crackers contains *0% pure selected fresh prawn meat (other than the fresh meat is not included as an ingredient for making crackers and is used for other purposes) mixed using eggs with high-quality tapioca flour along with other high-quality ingredients. We ensure our products are excellent in terms of taste, quality of ingredients, and purity. Given the facts, this has kept us ahead in the market for decades.