King Prawn Cracker Recipe

Toast and grind prawns

Lightly toast the dried king prawns in a dry skillet over medium heat for 1–2 minutes just to warm and release aroma—do not burn. Transfer to a spice grinder or food processor and grind to a fine powder. Sift if needed to remove any large pieces. You should have about 60–75 g of powder (depending on shrimp dryness).

Mix flours and seasonings

In a large mixing bowl combine the tapioca flour, all-purpose flour, sea salt, sugar, white pepper and garlic powder (if using). Whisk to distribute evenly so the seasoning is uniform.

Combine prawn powder with dry mix

Add the ground prawn powder into the flour mixture and stir until evenly incorporated.

Make a hot paste

Heat 200 ml water until just below boiling. Gradually pour the hot water into the dry mixture while stirring constantly with a wooden spoon or spatula. The starch will gelatinize; keep stirring until a thick, cohesive dough forms. If too dry add up to 20 ml more hot water; if too sticky add a tablespoon (about 8 g) more tapioca flour.

Knead briefly

When the mix is cool enough to handle, knead it in the bowl for 1–2 minutes to make a smooth, uniform dough free of dry pockets.

Form logs

Divide the dough into 3 equal portions. Lightly oil your palms and roll each portion on a lightly floured surface into a tight cylinder/log about 3–4 cm (1¼–1½ in) in diameter and 20–22 cm (8–9 in) long. Smooth any cracks.

Wrap logs

Brush a sheet of rice paper (or plastic wrap) with a little oil. Wrap each log tightly in the rice paper (or cling film), twisting ends to seal. This prevents water ingress while steaming.

Steam

Place wrapped logs on a steamer rack over boiling water, cover and steam on high heat for 30–40 minutes until the paste becomes translucent and firm. Rotate logs halfway through for even cooking. When done, remove from steamer and allow to cool for 20–30 minutes at room temperature, then chill in the refrigerator for at least 4 hours or overnight—chilling firms the paste and makes slicing easier.

Unwrap and slice

Unwrap chilled logs and, using a very sharp knife, slice the logs as thinly as possible—target 1.0–1.5 mm thickness. Thinner slices expand and puff more, but are more fragile to handle before frying.

Dry the slices

Arrange slices in a single layer on wire racks or on baking trays lined with parchment. Dry in a warm, well-ventilated place or in an oven set to the lowest temperature (around 50–60°C / 122–140°F) with the door slightly ajar for 4–6 hours until the slices are dry and brittle. Alternatively, leave them in direct sun for several hours if climate permits. Proper drying is crucial for puffing.

Heat oil

Pour vegetable oil into a deep pot to a depth of about 6–8 cm and heat to 180–190°C (356–374°F). Use a thermometer if available. If you don't have a thermometer, test with a small piece of dried cracker—it should puff up within a few seconds and turn pale golden.

Fry crackers

Fry a few dried slices at a time (do not overcrowd) for 2–6 seconds. They will rapidly puff and expand; use a slotted spoon to turn them and remove as soon as they are fully puffed and pale golden. Transfer to a tray lined with paper towels to drain excess oil. Work quickly—overfrying will darken and toughen crackers.

Season while warm

While still warm, sprinkle any extra fine salt or a pinch of chili powder over the crackers if desired so seasoning adheres.

Allow crackers to cool completely and crisp up for a few minutes, then serve immediately with lime wedges, a drizzle of chili oil, or use as an accompaniment to salads and dips. Store in an airtight container at room temperature for up to 1 week (best eaten within 2–3 days).