Vietnamese Prawn Crackers
Crisp, crunchy, and absolutely addictive, these homemade Vietnamese Prawn Crackers offer the ultimate snacking experience! Made from a flavorful paste of fresh shrimp, tapioca flour, garlic powder, and white pepper, these crackers have the perfect balance of savory, umami flavors with a hint of sweetness. The process combines traditional techniques like simmering and sun-drying to create paper-thin, crisp rounds that puff up beautifully when fried. Ideal for pairing with dips, serving as an appetizer, or simply enjoying on their own, these airy prawn crackers are a must-try for lovers of Asian street food. Easy to store and perfect for sharing, these fried delights will wow your guests with their authentic taste and delightful crunch. Keywords: Vietnamese Prawn Crackers recipe, homemade shrimp crackers, prawn snack, Asian street food snack, crispy appetizers.
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Recipe Information
Ingredients
- 250 grams raw shrimp (peeled and deveined)
- 200 grams tapioca flour
- 100 milliliters water
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.5 teaspoon white pepper
- 0.5 teaspoon garlic powder
- 500 milliliters vegetable oil for frying
Instructions
Start by rinsing the raw shrimp under cold water. Pat them dry with a paper towel and set aside.
In a food processor, pulse the shrimp until it forms a smooth paste.
Transfer the shrimp paste to a mixing bowl. Add tapioca flour, water, salt, sugar, white pepper, and garlic powder. Mix well until a smooth, sticky dough forms.
Divide the dough into four equal parts. Roll each part into a log about 5 cm in diameter. Wrap each log tightly with plastic wrap.
Fill a large pot with water and bring it to a boil. Reduce to a simmer and gently place the wrapped logs in the water.
Simmer for about 40 minutes, ensuring the logs are submerged. After simmering, remove them from the water and let cool.
Once cooled, store the logs in the refrigerator overnight to harden.
The next day, unwrap the chilled logs and slice them into very thin rounds, about 1-2 mm thick, using a sharp knife or mandoline slicer.
Lay the slices on a baking sheet or rack and let them dry in a well-ventilated space or sun for 2-3 days until completely hard and dry.
In a deep-frying pan or wok, heat the vegetable oil to 170°C (340°F). Test the oil by dropping in a small piece of cracker dough; it should sizzle and puff up immediately.
Fry the crackers in batches, ensuring not to overcrowd the pan. Fry each batch for 10-20 seconds or until they puff up and turn golden.
Remove the crackers and drain them on paper towels to remove excess oil.
Let the fried crackers cool completely. Serve immediately or store in an airtight container.
Nutrition Facts
Calories |
5272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.0 g | 642% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 10.9 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 708 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.
