Prawn Cracker is Kerupuk Udang

Prawn cracker

Prawn crackers or fish crackers are deep fried crackers made from starch and other ingredients that usually give the taste.
They are a popular snack in parts of Southeast Asia and East. The crackers originate from Indonesia where they are known as krupuk or kerupuk; keropok in Malaysia; kropek in the Philippines. They are also known as kroepoek in the Netherlands, due to its colonial link with Indonesia, and in Suriname, another former Dutch colony. Such crackers are known as xiapian (虾片 "prawn chips") in Chinese and bánh phồng tôm in Vietnam.
Prawn crackers or shrimp puffs are common snack food throughout South East Asia, but most closely associated with Indonesia and Malaysia.^[1][2] These are called krupuk udang in Indonesian, prawn crackers in British English, prawn chips in Australian English, and shrimp chips or shrimp crackers in American English. In Europe they are known as Krabbenchips (crab chips) in German, chips de crevettes in French nuvole di drago (dragon clouds) in Italian.

Indonesia has perhaps the largest variety of krupuk. In Indonesia, the term krupuk refers to the type of relatively large crackers, while the term kripik or keripik refers to smaller bite-size crackers; the counterpart of chips (or crisps) in western cuisine. For example potato chips are called kripik kentang in Indonesia. Usually krupuk is made from the dried paste from the mixture of starch with other ingredients, while kripik is usually made entirely from thinly sliced, sun-dried, and fried products without any mixture of starch. Another flour-based cracker with brittle of peanuts, anchovies or shrimp is called rempeyek. The leftover rice can be made crackers through sun-dried and deep fried to make rengginang or intip (Javanese) rice cracker. Krupuk and kripik can be consumed solely as a snack, or cracked and sprinkled on top of certain food as a complement to add crispy texture. Certain Indonesian dishes such as gado-gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto were known to require certain type of krupuk for toppings.
There are numbers of variations on krupuk, many of which are made from the mixture of starch with seafood (shrimp, fish, or squid), but occasionally with rice, fruits, nuts or vegetables; these variations are more usual in southeast Asia. Krupuk udang (shrimp cracker), krupuk bawang (onion cracker), krupuk kampung (cassava starch cracker) and krupuk gendar (ground rice cracker) is ubiquitous in Indonesia. The examples of popular krupuk udang brands in Indonesia is Finna^[3] and Komodo brand. To achieve maximum crunchiness, most of this pre-packed raw krupuk udang must be sun-dried first before being deep fried at home. To cook krupuk, a wok and plenty of very hot cooking oil is needed. Raw krupuk is quite small, hard, and darker in color than cooked one.^[4]
Sidoarjo in East Java, also Cirebon and Garut in West Java, are major producers of krupuk, and many recipes originate from there. A common variation, called emping is made from melinjo (Gnetum gnemon) nuts. Fish cracker krupuk kemplang and krupuk ikan is particularly popular in Southern Sumatran city of Palembang and also on the island of Bangka. Another popular type is krupuk jangek or krupuk kulit, cracker made from dried cattle skin, particularly popular in Minangkabau area West Sumatra. Krupuk mie (noodle cracker) is yellowish krupuk made from noodle-like paste usually used for asinan topping, particularly popular in Jakarta and most of markets in Java.