Paleo Vietnamese Prawn Crackers
Delight in the irresistible crunch of these Paleo Vietnamese Prawn Crackers, a healthier twist on the beloved snack. These homemade crackers feature a unique blend of raw prawns, tapioca flour, coconut flour, and a dash of aromatic spices like garlic and onion powder, creating a perfectly balanced flavor profile. Steamed, dehydrated, and fried to perfection in heart-healthy avocado oil, these light, crispy crackers are entirely gluten-free, grain-free, and dairy-free, making them a must-try for those following a paleo lifestyle. With a meticulous preparation process that enhances their authentic Vietnamese taste, they’re ideal for snacking on their own or pairing with your favorite dipping sauces. Serve these crunchy delights fresh or store them as a convenient make-ahead treat—perfect for impressing guests or indulging in guilt-free snacking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Raw prawns (peeled and deveined)
- 120 g Tapioca flour
- 15 g Coconut flour
- 2 tbsp Coconut milk
- 1 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 tsp Sea salt
- 0.5 tsp Ground white pepper
- 500 ml Cold-pressed avocado oil (for frying)
Instructions
In a food processor, blend the raw prawns until a smooth paste forms.
In a mixing bowl, combine the prawn paste with tapioca flour, coconut flour, coconut milk, garlic powder, onion powder, sea salt, and ground white pepper. Knead the mixture until it forms a smooth, pliable dough. Add a small amount of extra tapioca flour if the dough is too sticky.
Place the dough on a sheet of parchment paper and roll it into a log about 2 inches in diameter.
Wrap the log tightly in parchment paper and then in plastic wrap. Steam the dough log in a steamer basket over boiling water for 30 minutes.
Remove the steamed log and allow it to cool completely. Once cooled, place it in the freezer for 1 hour to firm up for easier slicing.
Remove the log from the freezer and slice it into very thin rounds (about 1–2 mm thick). Use a sharp knife to ensure even, thin slices.
Arrange the slices in a single layer on a dehydrator tray or a parchment-lined baking sheet. Dehydrate the crackers at 140°F (60°C) for 4–6 hours, or until they are completely dry and crisp.
Heat the avocado oil in a deep saucepan or fryer to 350°F (175°C). Test the oil with one cracker—if it puffs up within seconds, the oil is ready.
Fry the crackers in small batches, taking care not to overcrowd the pan. Each cracker will puff up in just a few seconds. Use a slotted spoon to remove them once puffed, and place them on a paper towel-lined plate to drain any excess oil.
Allow the crackers to cool completely before serving. Store leftovers in an airtight container for up to 1 week.
Nutrition Facts
Calories |
5158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.6 g | 647% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.4 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 709 mg | 15% | |
*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.
