Langoustine fried in krupuk (shrimp crackers)

Easy to prepare, and spectacular every time. Try varying with different types of krupuk. In this version, we use langoustines, but the possibilities are myriad.

Langoustine fried in krupuk (shrimp crackers)

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




langoustines, peeled



salt and pepper



egg whites



uncooked krupuk

Preparation method

  • In a food processor, grind in the uncooked krupuk into granules of 2-3mm.
  • Dry the langoustines well and season them lightly with pepper and salt.
  • Dab in the egg white and then in the ground krupuk.
  • Fry in clean oil at 180°C until the krupuk is fully puffed.
  • Remove from the oil before the krupuk colours and let dry well on paper towels.

Serving suggestions

  • As an amuse-bouche with crème of cucumber and wasabi.
  • As a component of a composition with pumpkin, chicory, tomato or fennel.

Previous page