Snacks 🤖 AI Generated

Crispy Kerupuk Carnivore Halal - 40% Fewer Calories

Indonesian prawn crackers reimagined for carnivore lovers with pure beef and halal gelatin. This Fat Switch version swaps traditional tapioca starch for collagen peptides, slashing 230 calories per serving while delivering the same shattering crunch and umami depth that makes kerupuk addictive.

25m

Prep Time

35m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 250g ground beef (85/15 lean)
✓ 75g beef collagen peptides (unflavored)
✓ 50g tapioca starch
✓ 30g halal beef gelatin (powdered)
✓ 8g sea salt
✓ 2g white pepper
✓ 1g garlic powder
✓ 0.5g cayenne pepper
✓ 50ml beef bone broth (cooled)
✓ 2.5 cups grass-fed beef tallow (for frying)
✓ 5g MSG or nutritional yeast (optional, for umami boost)
✓ 3g ground shrimp powder (optional, for traditional flavor)
✓ 2ml fish sauce (halal certified, optional)

👨‍🍳 Instructions

1. Bloom the Gelatin: Pour 50ml cooled beef bone broth into a bowl and sprinkle halal beef gelatin over it. Let sit for 5 minutes until fully bloomed and spongy. Gently warm over a water bath (do not boil) for 2 minutes until liquefied, then set aside to cool to room temperature.

2. Mix the Dough Base: In a large bowl, combine ground beef, collagen peptides, tapioca starch, sea salt, white pepper, garlic powder, and cayenne pepper. Mix with a wooden spoon or hands until evenly distributed, about 2 minutes. The mixture should resemble coarse breadcrumbs.

3. Incorporate Gelatin and Aromatics: Add the cooled liquid gelatin to the beef mixture, stirring continuously with a fork. If using shrimp powder and fish sauce, add now. Mix for 3–4 minutes until the dough becomes sticky and cohesive. The texture should resemble thick pancake batter that holds together.

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4. Rest the Dough: Cover the bowl with a damp cloth and refrigerate for 15 minutes. This allows the gelatin to set partially and the collagen to hydrate, creating better elasticity and crunch when fried.

5. Prepare for Frying: Heat beef tallow in a deep-fry pan or wok to 160°C (320°F). Use a deep-fry thermometer to monitor temperature carefully. The oil should shimmer but not smoke. Prepare a paper towel-lined plate for draining.

6. Shape and Deep-Fry: Using a spoon or small ice-cream scoop, gently place walnut-sized pieces of dough into the hot tallow (work in batches of 6–8 pieces to avoid crowding). Fry for 4–5 minutes, stirring gently with a slotted spoon, until they puff dramatically and turn golden-brown. The kerupuk will float and expand to 2–3× their original size.

7. Drain and Cool: Remove kerupuk with a slotted spoon and place on the paper towel-lined plate. Allow to cool for 5 minutes. As they cool, they will crisp further and any remaining moisture will evaporate, ensuring maximum crunch.

8. Optional Final Seasoning: While still warm, toss kerupuk lightly with additional sea salt or a pinch of cayenne pepper if desired. Store immediately in an airtight container to preserve crispness.

9. Verify Doneness: A properly cooked kerupuk should shatter easily between your fingers with a crisp snap, never chewy. If any pieces seem soft, return them to 160°C oil for another 1–2 minutes until fully puffed.

10. Cool Completely Before Storage: Allow all kerupuk to reach room temperature (about 15 minutes) before sealing in an airtight container. Store in a cool, dry place for up to 5 days; reheat in a 150°C oven for 2 minutes to restore crispness if needed.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates8g

Fat18g

🏷️ Tags

#carnivore snacks halal#low-carb kerupuk recipe#keto Indonesian crackers

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