Recipe
Homemade Prawn Crackers
Make crisp, airy prawn crackers at home by steaming a seasoned prawn and tapioca dough, drying it thoroughly, then frying thin slices until they puff and curl.
Ingredients
Method
30 mins prep240 mins cook270 mins total
Blend the prawns with the water, salt, sugar and white pepper until smooth. Transfer to a bowl and stir in the tapioca starch to make a firm, slightly sticky dough.
Shape the dough into a compact log, wrap it securely, and steam for 45 minutes until firm all the way through. Cool completely, then chill until easy to slice.
Slice the chilled log as thinly and evenly as possible. Arrange the slices on racks or trays without overlapping and dry them in a low oven at 70°C for 3 to 4 hours, turning once, until hard and brittle.
Heat the cooking oil to 180°C in a deep, heavy-based pan. Fry a few dried slices at a time; they should puff within seconds. Turn them once, then lift them out when fully expanded.
Drain on kitchen paper and leave for a minute to crisp. Serve the prawn crackers warm or cool with a dipping sauce.
Notes
Dry the sliced crackers until completely hard; any remaining moisture can make the oil spit and stop them puffing evenly.
About this recipe
These homemade prawn crackers take a little planning but deliver the light, bubbly crunch of a Chinese takeaway favourite. A smooth prawn mixture is combined with tapioca starch, steamed into a firm log, dried and sliced thinly before frying.
Drying is the key step: the slices should feel hard and brittle before they reach the hot oil. Fry them in small batches so they have room to expand, then drain well and serve as a snack or alongside a dipping sauce.
