Thai Prawn Crackers Recipe

Prawns: Fresh prawns are the star of this recipe, providing a rich and savory flavor. Make sure they are peeled and deveined before use.

Tapioca flour: This flour is crucial for giving the crackers their light and crispy texture. It is made from the cassava root and is often found in the baking aisle.

Salt: Enhances the overall flavor of the crackers.

Sugar: Adds a touch of sweetness to balance the savory taste of the prawns.

Vegetable oil: Used for deep frying the crackers, giving them their signature puffed and golden appearance.

When blending the prawns into a smooth paste, ensure that the mixture is as fine as possible to achieve a uniform texture in the prawn crackers. If the paste is too coarse, the crackers may not puff up evenly during frying. Additionally, when rolling the mixture into a log, try to make it as even in thickness as possible to ensure consistent cooking during the steaming process.

• prawns - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can provide a similar texture when finely chopped.

• prawns - Substitute with tofu: For a vegetarian alternative, firm tofu can mimic the texture of prawns when crumbled.

• tapioca flour - Substitute with cornstarch: Cornstarch can provide a similar binding and crisping effect in the crackers.

• tapioca flour - Substitute with potato starch: Potato starch can also offer a similar texture and crispiness in the final product.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil is excellent for frying due to its high smoke point and adds a subtle nutty flavor.

• Allow the prawn crackers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled prawn crackers in an airtight container. This helps maintain their crispiness and keeps them fresh.
• Store the container in a cool, dry place, away from direct sunlight. This prevents the prawn crackers from becoming stale.
• For longer storage, consider freezing the prawn crackers. Place them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the prawn crackers to a resealable freezer bag or airtight container. This prevents freezer burn and keeps them fresh.
• Label the container with the date of freezing. This helps you keep track of their freshness.
• When ready to use, allow the prawn crackers to thaw at room temperature for a few minutes before frying.
• Reheat the prawn crackers in a preheated oven at 180°C (350°F) for a few minutes to restore their crispiness if they have softened during storage.

• Preheat your oven to 180°C (350°F). Spread the prawn crackers on a baking sheet in a single layer. Bake for 5-7 minutes until they are crispy and warm.

• Use a microwave for a quick reheat. Place the prawn crackers on a microwave-safe plate and cover them with a paper towel. Microwave on high for 20-30 seconds, checking for crispiness.

• If you have an air fryer, preheat it to 160°C (320°F). Arrange the prawn crackers in the basket in a single layer. Air fry for 2-3 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick pan over medium heat. Add the prawn crackers in a single layer and toast them for 1-2 minutes on each side until they are warm and crispy.

• If you prefer a traditional method, you can re-fry the prawn crackers. Heat vegetable oil in a deep pan to 180°C (350°F). Fry the prawn crackers for 10-15 seconds until they puff up again. Drain on paper towels before serving.

• Blender: To blend the prawns into a smooth paste.

• Mixing bowl: To mix the prawn paste with tapioca flour, salt, and sugar.

• Steamer: To steam the prawn mixture rolled into a log shape.

• Knife: To slice the cooled prawn log thinly.

• Deep fryer: To deep fry the prawn slices until they puff up and turn golden.

• Paper towels: To drain the excess oil from the fried prawn crackers.

• Tongs: To handle the hot prawn crackers safely while frying and draining.

Prepare the prawn paste in advance: Blend the prawns and store the paste in the fridge for up to a day before mixing with other ingredients.

Use a food processor: Quickly combine prawn paste, tapioca flour, salt, and sugar using a food processor to save time.

Pre-steam and freeze: Steam the prawn mixture into a log, let it cool, then freeze. Slice and fry directly from frozen when needed.

Batch fry: Fry multiple prawn crackers at once to save on frying time.

Use a mandoline: Slice the cooled prawn log thinly and uniformly with a mandoline for even frying.