Make your own version of prawn crackers from scratch with fresh prawns, no artificial flavours and colouring, and no preservatives. This rich, savoury and tasty prawn cracker snack isn’t difficult, but it needs to be sun-dried until hardened to achieve maximum crunchiness, takes about 8-12 hours under maximum sunlight.
This is a traditional prawn cracker recipe (shrimp puffs, prawn chips) that is very common throughout Southeast Asia. Prawn cracker is a popular snack food that is closely related to Malaysia, Indonesia, Vietnam, Thailand and the Philippines.
Check out our white potato crackers which are crunchy and equally delicious.
Chinese Version: 鲜虾味十足的自制炸虾片(虾饼)
Prawn Crackers (Shrimp Chips) Recipe | MyKitchen101en
Yield: about 150 pieces
Ingredients:
- 200g small prawn
- 100g water
- ¾ tsp salt
- 2 tsp sugar
- 1 ½ tsp chicken stock powder
- ¼ tsp chilli powder
- 2 tsp oil
- 300g tapioca starch
Instructions:
1 Add 100g water to the prawn and blend until fine with a food processor/blender.
2 Season the prawn paste with ¾ tsp salt, 2 tsp sugar, 1 ½ tsp chicken stock powder and ¼ tsp chili powder, add 2 tsp oil and mix well.
3 Add in 300g tapioca starch and mix to incorporate.
4 Lightly coat mould with cooking oil.
5 Pour in prawn paste mixture, rest for 20 minutes.
6 Bring water to the boil, steam for 40 minutes on medium heat.
7 Allow to cool before un-moulding.
8 Place on non-stick baking paper and refrigerate for 12-24 hours. The dough needs to be slightly hardened for slicing.
9 Cut into even slices, about 1 mm thickness.
10 Place the prawn chips in single layer on rack and sun-dry until it turns hard. The process will normally take 8-12 hours under direct sunlight. Make sure it is really dry to achieve maximum expansion and crunchiness.
10.1 Dried chips.
11 Deep-fry at 170°C (340°F), the prawn cracker will expand rapidly in hot oil to fluffy cracker.
12 Store the prawn crackers in an airtight container.
Prawn Crackers (Shrimp Chips) Recipe
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Ingredients
- 200 g small prawn
- 100 g water
- ¾ tsp salt
- 2 tsp sugar
- 1½ tsp chicken stock powder
- ¼ tsp chilli powder
- 2 tsp oil
- 300 g tapioca starch
Instructions
- Add 100g water to the prawn and blend until fine with a food processor/blender.
- Season the prawn paste with ¾ tsp salt, 2 tsp sugar, 1 ½ tsp chicken stock powder and ¼ tsp chili powder, add 2 tsp oil and mix well.
- Add in 300g tapioca starch and mix to incorporate.
- Lightly coat mould with cooking oil.
- Pour in prawn paste mixture, rest for 20 minutes.
- Bring water to the boil, steam for 40 minutes on medium heat.
- Allow to cool before un-moulding.
- Place on non-stick baking paper and refrigerate for 12-24 hours. The dough needs to be slightly hardened for slicing.
- Cut into even slices, about 1 mm thickness.
- Place the prawn chips in single layer on rack and sun-dry until it turns hard. The process will normally take 8-12 hours under direct sunlight. Make sure it is really dry to achieve maximum expansion and crunchiness.
- Dried chips.
- Deep-fry at 170°C (340°F), the prawn cracker will expand rapidly in hot oil to fluffy cracker.
- Store the prawn crackers in an airtight container.
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Can I put the sliced chips in the dehydrator instead of direct sunlight? Would that work?
Dehydrator is ok, 60°C-80°C, if oven is too hot.