Ebi Chicharones Recipe

Make the dough

In a medium bowl, combine tapioca starch and all-purpose flour. Mix salt and sugar into the dry mixture. Add the finely chopped raw prawn meat, egg white and 1 tablespoon neutral oil. Gradually add warm water while stirring with a wooden spoon or spatula until a rough sticky dough forms. The dough should come together but still be pliable and slightly tacky; add up to 2–3 tablespoons more warm water if necessary.

Knead and shape

Turn dough onto a lightly tapioca-starched surface (or work over parchment) and knead briefly until smooth (about 1–2 minutes). Divide into 2 equal portions. Roll each portion into a thin log about 3/4"–1" (2–2.5 cm) in diameter. Wrap tightly in plastic wrap and steam or simmer the logs to set — see next step.

Steam or simmer to set the logs

Option A - Steam: Place wrapped logs in a steamer basket and steam over boiling water for 20–25 minutes until the center is translucent and cooked through. Option B - Simmer: Bring a pot of water to a gentle simmer, lower wrapped logs and poach gently for 20–25 minutes. Either method cooks the prawn inside and gelatinises the starch so the logs hold shape.

Cool and refrigerate

Remove cooked wrapped logs and cool to room temperature. Unwrap and pat dry. Place logs on a plate, cover lightly, and refrigerate uncovered for at least 6 hours or overnight. Refrigeration firms the dough for easier slicing and improves drying for expansion when frying.

Slice and dry

When firm, use a very sharp knife to slice the logs paper-thin (about 1 mm or thinner). Arrange slices in a single layer on a rack or baking sheet lined with parchment. Let slices air-dry for several hours (4–8 hours) in a cool, dry place or use a dehydrator at low setting (approx 45–50°C / 115–120°F) until they are dry but still slightly flexible — they should not be brittle. Proper drying yields an airy puff when fried.

While slices dry, combine fine sea salt, chilli powder, lime zest, ground toasted sesame seeds, white pepper and the pinch of sugar in a small bowl. Mix thoroughly and taste; adjust chilli or salt to preference. Keep seasoning in an airtight container or covered bowl until ready to use.

Heat oil

Pour 3–4 inches (enough for deep frying) of neutral oil into a heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). Use a thermometer to maintain correct temperature; too hot will brown poorly dried slices, too cool will make them greasy.

Test one piece

Fry one test slice: it should puff up immediately within 2–4 seconds and rise to the surface. If it browns quickly without fully puffing, the slice is over-dried or oil too hot. If it stays dense or becomes oil-logged, it needs further drying or oil is too cool.

Fry in small batches

Working quickly and in small batches, gently slide a few dried slices into the hot oil using tongs or a spider. They will puff and expand within seconds. Remove as soon as puffed and pale golden (typically 3–8 seconds total). Transfer to a lined tray and immediately sprinkle with the chilli-lime seasoning. Toss gently to coat while still warm so seasoning adheres.

Drain and repeat

Drain excess oil on paper towels or a wire rack and continue frying remaining slices. Keep finished crackers in a single layer to avoid trapping steam which can soften them.

Serve

Serve warm or at room temperature with lime wedges. Store fully cooled crackers in an airtight container for up to 3 days for best crunch (they may soften in humid conditions).