What You Need to Know
Rapid vaporization of residual moisture (2-5% water content) causes explosive puffing of pre-gelatinized starch matrix. Maillard reactions on surface proteins generate umami compounds.
Transforms dense tapioca-shrimp pellets into light, airy crackers with audible snap.
Key Parameters
Temperature
200°C
180°C - 220°C
Time
2 seconds
1.5 seconds - 3 seconds
Equipment
Wok with high smoke point oilSpider strainerPaper-lined tray
Steps
- 1.
Krupuk Udang (Java): Creates audible texture contrast in rijsttafel
The Science
Primary Reaction
Starch gelatinization