Low Fat Vietnamese Prawn Crackers
Indulge in the irresistible crunch of homemade *Low Fat Vietnamese Prawn Crackers*, a light and flavorful twist on the traditional favorite. Made from a delicate blend of tapioca starch and fresh prawns, these crackers offer a healthier alternative without sacrificing authentic taste. The unique cooking method involves steaming and baking, ensuring a crisp texture without the need for deep frying. Infused with the umami notes of fish sauce and a hint of spice from white pepper, these crackers are perfect as a snack or paired with your favorite dips. With detailed steps to create these low-fat crackers, this recipe is ideal for those seeking a healthier version of Vietnamese cuisine while enjoying the fun of homemade snacks.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Tapioca starch
- 150 grams Raw prawns (peeled and deveined)
- 10 grams Granulated sugar
- 10 ml Fish sauce
- 1 clove Garlic (minced)
- 1 teaspoon White pepper
- 0.5 teaspoons Salt
- 50 ml Water
Instructions
Blend the prawns with water in a food processor or blender until a smooth paste forms.
In a large mixing bowl, combine the tapioca starch, sugar, salt, white pepper, and minced garlic.
Add the prawn paste and fish sauce into the dry ingredients and knead the mixture into a smooth, pliable dough. If the dough feels too sticky, add a little more tapioca starch until manageable.
Divide the dough into 2-3 portions and roll each into a log shape about 4 cm in diameter.
Wrap the logs tightly in aluminum foil or parchment paper and steam them in a steamer for 45 minutes until the dough is fully cooked and firm.
Let the steamed logs cool completely, then refrigerate for at least 3 hours or until chilled and firm (this step helps with slicing).
Using a sharp knife, slice the logs into thin, even rounds (about 1-2 mm thick). The thinner the slices, the crispier the crackers will become.
Preheat your oven to 140°C (284°F) and line a baking sheet with parchment paper.
Arrange the cracker slices on the baking sheet in a single layer and bake for 30-40 minutes or until they are completely dry and crisp. Flip the crackers halfway through to ensure even cooking.
Let the crackers cool after baking, then store them in an airtight container for up to 2 weeks. Serve as a light, crunchy snack or with your favorite dips.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 94% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 17.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 482 mg | 10% | |
*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.
