📝 About This Recipe
Experience the magic of Southeast Asian street food with these authentic, cloud-like prawn crackers. This recipe transforms fresh, succulent prawns and tapioca starch into crispy, umami-rich delights that are far superior to any store-bought variety. Perfectly golden and incredibly light, they offer a satisfying snap and a deep seafood flavor that makes them an addictive snack or the perfect accompaniment to a spicy meal.
🥗 Ingredients
Prawn Base
- 500 grams Fresh Prawns (peeled, deveined, and heads removed)
- 4-5 cloves Garlic (finely minced or pounded into a paste)
- 2 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon Granulated Sugar (to balance the savory notes)
- 1 teaspoon White Pepper Powder (for a subtle heat)
- 2 large Egg Whites (at room temperature; helps with the airy texture)
The Dough
- 500-600 grams Tapioca Starch (plus extra for dusting)
- 50 ml Ice Cold Water (only if dough is too dry)
- 1/2 teaspoon Baking Powder (optional, for extra lift)
For Frying & Prep
- 1 liter Vegetable Oil (for deep frying; use a high smoke point oil like peanut or canola)
- 2-3 pieces Banana Leaves (optional, for lining the steamer)
👨🍳 Instructions
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1
Place the cleaned prawns in a food processor and pulse until they form a very smooth, fine paste. Ensure there are no large chunks remaining.
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2
In a large mixing bowl, combine the prawn paste with the minced garlic, salt, sugar, white pepper, and egg whites. Stir vigorously until the mixture is well-incorporated and slightly aerated.
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3
Gradually fold in the tapioca starch, 100g at a time. Use your hands to knead the mixture into a firm, smooth dough. If the dough is too crumbly, add ice water one tablespoon at a time; if too sticky, add a little more starch.
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4
Divide the dough into 3 or 4 equal portions. Roll each portion into a log shape, approximately 2 inches in diameter and 6-8 inches long.
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5
Prepare a steamer over medium-high heat. Line the steamer baskets with parchment paper or lightly oiled banana leaves to prevent sticking.
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6
Place the dough logs in the steamer, leaving space between them as they will expand slightly. Steam for 45-60 minutes until the logs turn translucent and feel firm to the touch.
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7
Remove the logs from the steamer and let them cool completely at room temperature. Once cool, wrap them in plastic wrap and refrigerate for at least 6 hours, or ideally overnight. This makes them firm enough to slice thinly.
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8
Using a very sharp knife or a mandoline slicer, cut the chilled logs into paper-thin discs, about 1-2mm thick. Consistency is key for even frying.
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9
Arrange the slices in a single layer on large trays. Dry them in the sun for 1-2 days until they are completely dehydrated, brittle, and snap easily. Alternatively, use a food dehydrator at 55°C (130°F) for 6-8 hours.
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10
Heat the vegetable oil in a deep wok or heavy-bottomed pot to 180°C-190°C (350°F-375°F). Test the oil by dropping one disc in; it should puff up instantly.
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11
Fry the crackers in small batches (3-4 at a time). They will expand to 3-4 times their original size in about 5 seconds. Use a slotted spoon to flip them once and ensure they are fully expanded.
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12
Quickly remove the crackers from the oil before they turn brown; they should remain a pale, creamy color. Drain on a wire rack or paper towels.
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13
Allow the crackers to cool completely before serving or storing in an airtight container to maintain their crispness.
💡 Chef's Tips
Use the freshest prawns possible; the natural proteins help the dough bind and provide the best flavor. Slicing the logs as thinly as possible is the secret to a light, melt-in-the-mouth texture; if they are too thick, the center will remain hard after frying. Ensure the discs are 100% dry before frying; any residual moisture will prevent them from puffing up and result in a chewy cracker. Keep the oil temperature consistent; if the oil is too cold, the crackers will soak up grease and stay flat; if too hot, they will burn before expanding. Stored in a truly airtight container, the un-fried dried discs can last for several months, allowing you to fry fresh batches whenever needed.
🍽️ Serving Suggestions
Serve alongside a bowl of spicy Sambal Oelek or a sweet chili dipping sauce. Use as a crunchy topping for Indonesian Nasi Goreng (fried rice) or Mie Goreng (fried noodles). Pair with a cold, crisp lager or a refreshing glass of iced jasmine tea to cut through the richness. Serve as a side to Gado-Gado or any peanut-sauce based salad for added texture. Offer them as a unique appetizer at your next dinner party with a side of mango salsa.