Prawn cracker
 Krupuk udang | |
| Course | Snack |
|---|---|
| Place of origin | Southeast Asia |
| Serving temperature | Room temperature |
| Main ingredients | Deep-fried dried starch and other ingredients, most popularly prawn |
| Variations | Different variations according to ingredients |
Prawn crackers are deep-fried crackers made from starch and prawn that are popular as snacks and side dishes across Southeast Asia. They are prepared from a dough of starch (commonly tapioca), ground seafood and seasonings that is rolled, sliced, dried and later fried, during which the slices rapidly expand to a light and crisp texture.
The snack is widespread under different local names. In Indonesia it is known as krupuk udang, while in Malaysia, Singapore, Brunei and southern Thailand it is called keropok udang. In the Philippines the counterpart is kropek and in Vietnam the variant bánh phồng tôm. Despite regional differences in terminology, flavouring and customary uses, prawn crackers share a broadly similar method of preparation and form part of a shared culinary tradition across maritime and mainland Southeast Asia.