Prawn Crackers Recipe

Prepare and blend

Place the chopped red chillies and peeled garlic cloves into a small blender or food processor. Add rice vinegar, water and ketchup (if using). Blitz briefly until coarsely smooth — you want small bits of chilli and garlic remaining for texture.

Simmer with sugar

Pour the chilli mixture into a small saucepan. Add granulated sugar and salt. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Simmer for 4–6 minutes to meld flavors and slightly reduce.

Thicken sauce

Mix the cornstarch with the cold water to make a smooth slurry. Stir the slurry into the simmering sauce and cook for another 1–2 minutes, until the sauce thickens and becomes glossy. Remove from heat and let cool to room temperature; it will thicken a bit more as it cools.

Taste and adjust: if the sauce is too sharp add a little more sugar, if too sweet add a splash more vinegar. Transfer to a small serving bowl and refrigerate while you prepare the crackers; sauce can be made up to 48 hours ahead.

Heat the oil

Pour the neutral oil into a deep, heavy-bottomed saucepan or wok to a depth of about 2–3 inches (5–7 cm). Attach a candy/deep-fry thermometer to the side and heat the oil over medium heat until it reaches 190–200°C (375–390°F). If you don't have a thermometer, test with one cracker: it should puff instantly and float to the top.

Prepare a workstation

While the oil heats, arrange a tray lined with several layers of paper towels next to the stove. Place the prawn cracker discs in a single layer on a plate within easy reach (do not overcrowd — work in small batches).

Fry crackers

Using long tongs or a slotted spoon, carefully lower one prawn cracker disc into the hot oil. It should puff almost immediately into a large, airy chip. If it doesn't puff within 1–2 seconds, remove and discard (some very old or damp crackers won't puff). Fry 3–4 crackers at a time, giving each space to expand, for about 3–6 seconds each — just until fully puffed and lightly crisp. Avoid browning.

Drain and season

Quickly remove the puffed crackers from the oil and transfer to the paper towel–lined tray to drain. While still warm, sprinkle lightly with fine sea salt and a small grind of black pepper to taste. Repeat frying remaining crackers in batches, keeping the oil at 190–200°C.

Allow the crackers to rest for 1–2 minutes to crisp fully. Serve immediately with the homemade sweet chilli sauce and garnish with coriander leaves and lime wedges. Leftover puffed crackers should be served the same day; they will lose crispness if stored.