Crab Chips (Krupuk) with Sweet and Sour Dip

Ingredients

• 0.25 l oil (for frying)
• 100 g small Krupuk (crab bread)
• 1 tbsp tamarind paste
• 0.25 tsp shrimp paste (Terasi)
• 3 ripe apples
• 1 soft mango
• 1 sweet orange
• 0.5 fresh pineapple
• 1 small cucumber
• 4 Spring Onions
• 1 tsp Sambal oelek
• 3 tbsp sweet soy sauce
• 100 g palm sugar

Instructions

1. 1.

   Heat the oil in a saucepan. The oil is hot when small bubbles rise on a wooden spoon. Fry the chips portion by portion. They must not turn brown, or they will taste bitter. Remove the finished pieces with a slotted spoon, drain well on paper towels, and serve immediately. Soak the tamarind paste and Terasi in 150 ml hot water in a bowl.

2. 2.

   Peel the apples, remove the core, and dice them. Peel the mango, remove the pit, and cut the flesh into cubes. Peel the orange, removing the white pith, and segment it. Peel half a pineapple and trim off the tough core. Dice the flesh. Peel the cucumber, halve it lengthwise, and deseed it. Cut the halves into cubes. Combine all in a bowl.

3. 3.

   Wash, peel, and slice the spring onions into thin rings. Stir the tamarind paste and Terasi into the soaking water until it thickens and turns brown. Strain through a sieve. Collect the liquid and mix with Sambal oelek, sweet soy sauce, and palm sugar. Roughly mash the fruit‑vegetable mixture with a fork and pour the sauce over it. Mix well. Serve Krupuk with the sweet‑sour dip.