Gluten-Free Vietnamese Prawn Crackers
Elevate your snacking game with these irresistible Gluten-Free Vietnamese Prawn Crackers, a homemade twist on a classic Southeast Asian treat. Crafted with fresh prawns, tapioca starch, and rice flour, these light, crispy crackers are naturally gluten-free and packed with bold, savory flavors. The recipe involves blending prawns into a silky dough, steaming, slicing, drying, and frying for that perfect puff and crunch that pairs beautifully with dipping sauces or as a standalone snack. With straightforward preparation and authentic techniques, these prawn crackers deliver a delightful balance of traditional taste and dietary inclusivity. Perfectly suited for anyone seeking a gluten-free option with an exotic twist, these crunchy bites can be stored for later enjoyment or served fresh to impress guests.
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Recipe Information
Ingredients
- 200 grams Raw prawns (peeled and deveined)
- 150 grams Tapioca starch
- 50 grams Rice flour (gluten-free certified)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Garlic powder
- 50 milliliters Water
- 500 milliliters Vegetable oil (for frying)
Instructions
Place the raw prawns in a food processor and blend until they form a smooth paste.
Transfer the prawn paste to a mixing bowl. Add tapioca starch, rice flour, salt, sugar, and garlic powder, then mix well until it forms a sticky dough.
Slowly add water, one tablespoon at a time, kneading the dough until it comes together without being too dry or too wet. The dough should be pliable but not sticky.
Divide the dough into 2-3 portions. Roll each portion into a log shape, approximately 5 cm (2 inches) in diameter.
Wrap the dough logs tightly in plastic wrap or parchment paper. Steam the logs for 45 minutes until the dough is cooked through and firm to the touch.
Let the logs cool completely before unwrapping. Once cooled, refrigerate them for at least 4 hours or overnight to firm up further.
Use a sharp knife to slice the cooled logs into thin, even rounds (about 1 mm thick). Lay the slices in a single layer on a parchment-lined baking tray.
Dry the sliced crackers by leaving them in direct sunlight for 4-6 hours, flipping them halfway through, until they are completely dry and brittle. Alternatively, use a food dehydrator or a low-temperature oven (60°C/140°F) for the same result.
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F). Carefully drop in a few dried prawn cracker slices at a time. They will puff up almost immediately. Fry for 10-20 seconds, then remove them with a slotted spoon.
Drain the fried crackers on a plate lined with paper towels to remove excess oil.
Serve the gluten-free Vietnamese prawn crackers immediately or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
5229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.2 g | 643% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.3 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
