Low Carb Vietnamese Prawn Crackers
Discover a guilt-free twist on a classic snack with these crunchy and flavorful Low Carb Vietnamese Prawn Crackers! Perfect for keto enthusiasts and anyone seeking healthier alternatives, this recipe combines the delicate sweetness of fresh shrimp with nutrient-rich almond and coconut flours for a lower-carb base. Enhanced with fish sauce, egg whites, and a hint of white pepper, the crackers are rolled thin, dried, and fried to crispy perfection in avocado oil. Whether served as a light appetizer or paired with your favorite dipping sauce, these prawn crackers are a satisfying and versatile addition to your snack lineup. Ready in under an hour, with minimal prep, they make homemade indulgence easier—and healthier—than ever!
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Recipe Information
Ingredients
- 200 grams Raw shrimp (peeled and deveined)
- 100 grams Almond flour
- 25 grams Coconut flour
- 2 large Egg whites
- 1 tablespoon Fish sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 0.25 teaspoon Baking powder
- 500 ml Avocado oil (for frying)
Instructions
Place the raw shrimp in a food processor and blend until completely smooth, forming a shrimp paste.
In a large mixing bowl, combine the shrimp paste, almond flour, coconut flour, egg whites, fish sauce, salt, white pepper, and baking powder. Mix until a smooth, pliable dough forms.
Transfer the dough onto a sheet of parchment paper. Place another sheet of parchment paper on top and roll the dough out to about 2-3mm thickness using a rolling pin.
Using a small cookie cutter (around 4-5 cm in diameter), cut out round or oval shapes from the dough. Gather the scraps and repeat the process until all dough is used.
Place the raw prawn crackers on a baking tray lined with parchment paper. Let them dry in a cool, well-ventilated area for 6-12 hours, or until completely firm and dry to the touch. Alternatively, use a food dehydrator set to a low temperature for faster drying (3-4 hours).
Heat the avocado oil in a deep frying pan or skillet to 325°F (160°C). Gently slide a few dried crackers into the hot oil and fry for 10-15 seconds, or until they puff up and become crispy. Be careful not to overcrowd the pan.
Remove the crackers with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Repeat frying in batches until all prawn crackers are cooked. Serve immediately or store in an airtight container for up to a week.
Nutrition Facts
Calories |
5354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 555.6 g | 712% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 6.6 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 838 mg | 18% | |
*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.
