Low Sodium Vietnamese Prawn Crackers
Experience guilt-free indulgence with these Low Sodium Vietnamese Prawn Crackers, a healthier twist on the classic Southeast Asian snack. Made with fresh prawns, tapioca starch, and rice flour, these crackers are delightfully light and crispy with a subtle umami kick from low sodium fish sauce. The recipe features a careful balance of spices like garlic, onion powder, and white pepper to enhance the flavor while keeping the sodium content in check. A step-by-step process ensures perfect crispiness, from steaming and drying the dough to frying it to golden perfection. These prawn crackers are not only addictive but also versatile, making them a wonderful accompaniment to Vietnamese dishes or a standalone savory snack. Perfectly suited for those seeking flavorful, homemade snacks with dietary considerations, this recipe combines authenticity with mindful eating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Fresh prawns (peeled, deveined)
- 250 grams Tapioca starch
- 50 grams Rice flour
- 1 clove Garlic (minced)
- 1 teaspoon Onion powder
- 0.5 teaspoon White pepper
- 1 tablespoon Low sodium fish sauce
- 4 tablespoons Water
- 500 milliliters Vegetable oil (for frying)
Instructions
In a food processor, blend the peeled and deveined prawns into a smooth paste.
In a large mixing bowl, combine the prawn paste, tapioca starch, rice flour, minced garlic, onion powder, white pepper, and low sodium fish sauce. Mix thoroughly.
Gradually add water to the mixture while kneading it into a pliable dough. The dough should be slightly sticky but firm enough to shape.
Divide the dough into two portions and roll each into a cylindrical log about 3 cm in diameter. Wrap each log tightly in plastic wrap to maintain its shape.
Steam the wrapped logs over medium heat for 30 minutes or until they are firm to the touch. Remove and let them cool completely to room temperature (about 2 hours).
Once cooled, place the logs in the refrigerator for at least 4 hours or preferably overnight. This will help firm up the dough further for easier slicing.
Remove the logs from the refrigerator and unwrap them. Use a sharp knife to slice the logs into thin, even disks (approximately 2-3 mm thick).
Lay the slices on a baking tray lined with parchment paper and dry them in a dehydrator or an oven set to the lowest temperature (around 60°C/140°F) for 2-4 hours, flipping halfway through. The slices should become fully dry and brittle.
Heat the vegetable oil in a deep frying pan or wok to 180°C (350°F). Fry the prawn cracker slices in small batches, allowing them to puff up and turn crispy, which takes only a few seconds. Remove and drain on paper towels.
Allow the crackers to cool completely before storing them in an airtight container. Serve as a crispy, savory snack or alongside your favorite Vietnamese dishes.
Nutrition Facts
Calories |
5584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.0 g | 642% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.4 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 630 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.
