They have also been adapted into East Asian cuisines,[2][3] where the similar Japanese kappa ebisen (かっぱえびせん) and Korean saeukkang are popular snacks.

[1] The coastal peoples of Kalimantan and Sumatera later developed krupuk made of prawn and fish to make use of leftover sea products.

[4] Prawn crackers began to be adopted in foreign countries in the colonial era of the Dutch East Indies around 19th to early 20th century, and are considered as a complement to various Indonesian specialties.

According to British chef Will Meyrick, krupuk crackers that use prawns appeared in the Malay peninsula in the 16th century.

Traditionally, to achieve maximum crispiness, raw crackers are usually sun-dried first before frying, to eliminate the moisture.

[8] To achieve maximum crunchiness, most of this pre-packed raw krupuk udang must be sun-dried first before being deep-fried at home.

They are one of the most popular snacks in Malaysia and are particularly served at the homes of many during festive celebrations (such as Chinese New Year and Hari Raya).

Unlike in Malaysia and Indonesia, kropek is typically only eaten as a snack or as appetizers (pulutan) accompanying alcohol, similar to chicharron.

Modern production favours oval shapes such that the chips form a "scooper" as an accompaniment to salads (gỏi and nộm).

[15] In Chinese cuisine, prawn crackers may use food colouring (including shades of white, pale pink, green and blue), and tend to be lighter and non-spicy.

Assorted types of krupuk (Dutch: kroepoek), deep fried crackers made from starch and flavourings, such as prawn or crab, are available in many Indische, or Indo, (Dutch-Indonesian) shops in the Netherlands, which locally are called toko.