Krupuk

Preparing the shrimp:

1. 1Shell the shrimp and remove the dorsal vein.
2. 2Blanch the shrimp by dipping them in salted boiling water (about 40 g of salt per liter of water) for 1 minute.
3. 3Drain them and let cool at room temperature.

Preparing the krupuk dough:

1. 4Blend the blanched shrimp, sugar, salt, and sesame oil in a blender until you get a smooth paste.
2. 5Add the cooked rice to the blender and continue blending for a few seconds.
3. 6Finally, add the tapioca starch and blend until the mixture is well combined.

Shaping the krupuk:

1. 7Place 250 g of krupuk dough on parchment paper.
2. 8Roll the parchment paper onto itself to form logs of dough.
3. 9Twist both ends to close the log.

Cooking the krupuk:

1. 10Steam the dough logs for 1 hour in a steamer basket.
2. 11Let cool at room temperature, then refrigerate for about 4 hours.
3. 12Remove the dough logs from the refrigerator and slice into disks about 1 to 2 mm thick.
4. 13Dehydrate the krupuk in an oven at 60°C for 1 to 1.5 hours depending on their thickness.
5. 14Once the krupuk are fully dehydrated, fry them in oil at 180°C for a few seconds.