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Crispy, airy, and addictive deep-fried crackers bursting with savory prawn flavor. A classic Indo-Chinese appetizer, this recipe guides you through the authentic, multi-day process of making them from scratch, from a simple dough to the final satisfying crunch.
Prepare the Prawn Paste and Dough (15 minutes)
Shape and Steam the Dough Logs (60-70 minutes)
Chill and Slice the Logs (5 minutes active, 8+ hours passive)
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Crispy, airy, and addictive deep-fried crackers bursting with savory prawn flavor. A classic Indo-Chinese appetizer, this recipe guides you through the authentic, multi-day process of making them from scratch, from a simple dough to the final satisfying crunch.
This indo_chinese recipe takes 95 minutes to prepare and yields 6 servings. At 343.56 calories per serving with 8.56g of protein, it's a advanced recipe perfect for snack or appetizer.
Dry the Cracker Slices (1-3 days passive)
Deep-Fry the Crackers (15 minutes)
Drain and Serve
Substitute the prawns with an equal amount of firm white fish paste, like mackerel or cod.
Add 1-2 teaspoons of red chili powder or finely blended fresh red chilies to the dough for a spicy kick.
For a vegetarian version, replace the prawns with a smooth paste of cooked and mashed starchy vegetables like pumpkin or sweet potato, adjusting the tapioca starch as needed to form a stiff dough.
Prawns are an excellent source of high-quality protein, which is essential for building and repairing tissues, making enzymes, and supporting overall body function.
Prawns provide a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and plays a crucial role in thyroid health and immune function.
A single serving (about 1 cup, or 60g) of these homemade prawn crackers contains approximately 345 calories. The calories primarily come from the tapioca starch and the oil absorbed during deep-frying.
Prawn crackers are a deep-fried snack and should be considered an indulgent treat rather than a health food. While prawns offer protein, the high starch content and deep-frying process make them high in calories and fat. Enjoy them in moderation.
There are three common reasons: 1) The slices were too thick. They must be paper-thin. 2) The chips were not completely dry before frying. Any moisture will inhibit puffing. 3) The oil temperature was incorrect. It must be hot enough (180-190°C / 355-375°F) to flash-cook the cracker and turn the moisture into steam instantly, which causes it to expand.
Unfortunately, prawn crackers do not work well in an air fryer. They require submersion in hot oil to puff up instantly and evenly. In an air fryer, they will likely just become hard and toasted without expanding.
Once the slices are completely dried, they can be stored in an airtight container at room temperature for several months. This is a great way to prep ahead and have fresh crackers on demand.
It is not recommended. The recipe relies on the texture and binding properties of raw prawn paste. Using cooked prawns will result in a different, often crumbly texture that doesn't form a proper dough.