HACKS KERUPUK MAHALINI BERHASIL GA??

Ingredients

• 200 g Kerupuk (Prawn Crackers) (store‑bought, any brand; keep in original packaging until use)
• 2 cup Vegetable Oil (high smoke‑point oil for deep‑frying; can be reused once cooled)
• 1/4 tsp Salt (optional, to taste)

Instructions

1. Prepare Kerupuk

   Measure 200 g of kerupuk and spread them in a single layer on a microwave‑safe plate. If the batch is large, divide into smaller portions so they fit without overlapping.

   Time: PT1M

2. Microwave Warm‑Up

   Microwave on high for 30 seconds. Pause, check that the crackers are warm but not fully puffed; if needed, add another 10 seconds.

   Time: PT1M

3. Cool Briefly

   Remove the plate and let the kerupuk sit for 2 minutes to cool and firm up before air‑frying.

   Time: PT2M

4. Air Fry for Crispness

   Pre‑heat the air fryer to 180 °C. Place the cooled kerupuk in the basket in a single layer and air‑fry for 10 minutes, shaking the basket halfway through.

   Time: PT10M

   Temperature: 180°C

5. Assess Texture

   After 10 minutes, check the crackers. If they are still slightly soft or have a burnt after‑taste, proceed to quick deep‑fry.

   Time: PT0M

6. Quick Deep‑Fry

   Heat 2 cups of vegetable oil in a deep‑fry pan to 180 °C (350 °F). Using tongs, add the kerupuk in small batches and fry for 30‑60 seconds until golden and fully puffed.

   Time: PT1M

   Temperature: 180°C

7. Drain and Season

   Remove the crackers with tongs, place on paper towels or a cooling rack to drain excess oil, then sprinkle with a pinch of salt if desired.

   Time: PT1M

8. Serve

   Serve the rescued kerupuk immediately as a snack or side dish. They stay crisp for up to 2 hours at room temperature.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

9 g

Fiber

1 g