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 Cracker (Shrimp Puffs)

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.

Prawn Cracker (Shrimp Puffs)

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.

Prawn Cracker (Shrimp Puffs)

3 Add in 300g tapioca starch and mix to incorporate.

Prawn Cracker (Shrimp Puffs)

4 Lightly coat mould with cooking oil.

Prawn Cracker (Shrimp Puffs)

5 Pour in prawn paste mixture, rest for 20 minutes.

Prawn Cracker (Shrimp Puffs)

6 Bring water to the boil, steam for 40 minutes on medium heat.

Prawn Cracker (Shrimp Puffs)
 

7 Allow to cool before un-moulding.

Prawn Cracker (Shrimp Puffs)

8 Place on non-stick baking paper and refrigerate for 12-24 hours. The dough needs to be slightly hardened for slicing.

Prawn Cracker (Shrimp Puffs)

9 Cut into even slices, about 1 mm thickness.

Prawn Cracker (Shrimp Puffs)

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.

Prawn Cracker (Shrimp Puffs)

10.1 Dried chips.

Prawn Cracker (Shrimp Puffs)

11 Deep-fry at 170°C (340°F), the prawn cracker will expand rapidly in hot oil to fluffy cracker.

Prawn Cracker (Shrimp Puffs)

12 Store the prawn crackers in an airtight container.

Prawn Cracker (Shrimp Puffs)
 
Prawn Cracker (Shrimp Puffs)

Prawn Crackers (Shrimp Chips) Recipe

Make your own version of prawn crackers from scratch with fresh prawns, no artificial flavours and colouring, and no preservatives.
5 from 2 votes

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Prep Time 30 mins
Cook Time 40 mins
Refreigeration and Sun-dry 1 d 12 hrs
Total Time 1 d 13 hrs 10 mins
Course Snack
Cuisine Asian
Servings 150 pieces
Calories 8 kcal

Ingredients
 
 

  • 200 g small prawn
  • 100 g water
  • ¾ tsp salt
  • 2 tsp sugar
  • 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.
    Prawn Cracker (Shrimp Puffs)
  • 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.
    Prawn Cracker (Shrimp Puffs)
  • Add in 300g tapioca starch and mix to incorporate.
    Prawn Cracker (Shrimp Puffs)
  • Lightly coat mould with cooking oil.
    Prawn Cracker (Shrimp Puffs)
  • Pour in prawn paste mixture, rest for 20 minutes.
    Prawn Cracker (Shrimp Puffs)
  • Bring water to the boil, steam for 40 minutes on medium heat.
    Prawn Cracker (Shrimp Puffs)
  • Allow to cool before un-moulding.
    Prawn Cracker (Shrimp Puffs)
  • Place on non-stick baking paper and refrigerate for 12-24 hours. The dough needs to be slightly hardened for slicing.
    Prawn Cracker (Shrimp Puffs)
  • Cut into even slices, about 1 mm thickness.
    Prawn Cracker (Shrimp Puffs)
  • 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.
    Prawn Cracker (Shrimp Puffs)
  • Dried chips.
    Prawn Cracker (Shrimp Puffs)
  • Deep-fry at 170°C (340°F), the prawn cracker will expand rapidly in hot oil to fluffy cracker.
    Prawn Cracker (Shrimp Puffs)
  • Store the prawn crackers in an airtight container.
    Prawn Cracker (Shrimp Puffs)

Video

Notes

This recipe yields about 150 pieces of crackers.
The nutritional value for reference is for 1 piece of cracker. 

Nutrition (per serving)

Calories: 8kcalCarbohydrates: 2gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.04gCholesterol: 2mgSodium: 24mgPotassium: 2mgFiber: 0.001gSugar: 0.1gVitamin A: 3IUCalcium: 1mgIron: 0.03mg
Keyword prawn crackers, shrimp chips, shrimp crackers
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