Prawn Crackers
Light, crisp prawn crackers with a delicate seafood flavor and an airy crunch. They are made from a simple prawn and tapioca dough, steamed, sliced, dried, and quickly fried until puffed.
For 4 servings
- prep · ~7 min
Prepare the prawn mixture.
1.Pat the prawns dry and roughly chop them.2.Add the prawns, garlic, white pepper powder, sugar, salt, and water to a blender.3.Blend to a smooth, thick paste.TIPA smoother paste gives crackers that puff more evenly. - mix · ~8 min
Mix the dough.
1.Transfer the prawn paste to a mixing bowl.2.Add the tapioca starch little by little.3.Mix until a firm, slightly sticky dough comes together.TIPIf the dough feels too wet, add a little more tapioca starch until it holds its shape. - assemble · ~5 min
Shape the dough logs.
Divide the dough into 2 equal portions and roll each into a compact log about 1 1/2 inches thick. Wrap tightly with foil or shape firmly with damp hands so there are no air pockets.
- steam · ~40 min
Steam the dough logs.
Steam the logs over medium heat until fully cooked and firm, about 35 to 40 minutes. Remove and cool completely before slicing.
TIPCool the logs fully so the slices stay neat and do not crumble. - rest · ~120 min
Chill the logs until firm.
Refrigerate the cooled logs for 2 to 3 hours so they slice very thinly and evenly.
- prep · ~10 min
Slice and dry the crackers.
1.Slice the chilled logs into very thin rounds.2.Arrange the slices in a single layer on clean trays or plates.3.Sun-dry or air-dry until completely hard and dry.TIPThe slices must be fully dry or they will not puff properly in the oil. - fry · ~5 min
Fry the crackers.
1.Heat the oil for deep frying until hot but not smoking.2.Drop in a few dried slices at a time.3.Fry for a few seconds until they puff and turn crisp.4.Lift out and drain briefly before frying the next batch.TIPDo not overcrowd the oil because the crackers expand very quickly. - serve
Serve the prawn crackers warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before blending so the dough does not need excess tapioca starch.
- 2Roll the logs tightly and press out air pockets; trapped air can create holes and uneven puffing.
- 3Cool and chill the steamed logs fully before slicing, or the rounds will squash instead of cutting cleanly.
- 4Use the thinnest even slices you can manage; thick slices stay hard in the center after frying.
- 5Dry the slices until they feel completely rigid and chalky, with no cool or tacky spots left.
- 6Fry only a few at a time in hot oil, and remove them as soon as they fully bloom to avoid oiliness.
- 7Store the dried unfried crackers in an airtight jar away from humidity; moisture will stop them puffing well.
Adapt it for your goals.
Spicy
Add a little red chilli powder or chilli paste to the prawn blend for a hotter, more snack-like version.
extra garlickyExtra-garlicky
Increase the garlic slightly for a bolder savoury profile that pairs well with tea-time snacks and dips.
low oilLow-oil
Air-fry or bake the dried slices after lightly oiling them; they may puff less evenly but use much less frying oil.
fishFish
Swap prawns for firm white fish to make a milder seafood cracker with a subtler flavour.
Why this is on our healthy list.
Seafood Protein
Prawns provide protein, making these crackers more substantial than plain starch-based crisps.
Naturally Gluten-Free Base
Made with tapioca starch rather than wheat flour, this recipe suits those avoiding gluten ingredients.
Lighter Seasoning Profile
The flavour comes mostly from prawns, garlic, pepper, and a small amount of sugar and salt rather than heavy sauces.
Frequently asked questions
They were usually not dried enough, sliced too thick, or fried in oil that was not hot enough. The slices must be completely hard before frying.
