Simple, delicious and damn shiok ! My husband and I do not stash cash but loads of keropok in our kitchen cupboard. At any one time, we will have prawn keropok from Indonesia, fish keropok from Malaysia, pepper crab from Thailand and seafood (lobster, crab and squid) from Vietnam. They go very well with sambal belachan which consists of fermented prawn paste, lime, chillies and shallots. I suppose it is like the equivalent of Western chips and dips but this is so much more shiok !