There are a number of variations on krupuk, many of which are made with seafood. In Malaysia, krupuk are usually made by grinding fish, prawns, squid or vegetables into a paste, mixing with sago and then deep-frying it. It comes in three main forms: keropok lekor which is long and chewy, keropok losong (steamed) and keropok keping which is thin and crispy. It is frequently served with dipping sauces.
Prawn based krupuk are the most widely available in the west, and are white or light brown in colour. Despite the high amount of shrimps used, any shrimp taste is usually quite subtle. Perhaps the most common form is the Indonesian krupuk udang, made with dried shrimp and hence a light shade of pink.