Prawn Crackers Recipe
Make Prawn Crackers Recipe in just 14h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prawn cracker dough
Finishing/frying
Method
Prawn cracker dough
- 1
Prepare shrimp powder
If you have whole dried shrimp, pulse in a small food processor until a fine powder. Measure 100 g. Sift briefly to remove any large bits for a smoother cracker texture.
- 2
Mix dry ingredients
In a mixing bowl combine 200 g tapioca starch, 25 g all-purpose flour, 5 g fine sea salt, and 3 g sugar. Whisk to distribute evenly.
- 3
Combine prawn powder and color/seasoning
Stir the 100 g prawn/shrimp powder into the dry starch mixture. If using white pepper and/or red coloring/paprika for color, add 1 tsp white pepper and 1/2 tsp coloring now and mix thoroughly so color and seasoning are even.
- 4
Add wet ingredients
Make a well in the center and add 150 ml cold water, 1 egg white, and 1 tablespoon neutral oil. Stir with a spatula until the mixture comes together into a sticky dough. If dough is too dry, add water 1 tablespoon at a time; if too wet, sprinkle a little tapioca starch.
- 5
Knead dough
Turn the dough onto a lightly tapioca-dusted surface and knead for 3–4 minutes until smooth and elastic. The dough should be cohesive and slightly tacky but not overly sticky.
- 6
Shape dough into logs
Divide the dough into 2 equal portions. Roll each portion into a firm cylinder/log about 3–4 cm (1¼–1½ in) in diameter. Smooth seams by rolling under your palms.
- 7
Wrap and steam
Wrap each log tightly in plastic wrap, pressing out air so the shape remains round. Place the wrapped logs in a steamer tray or on a heatproof plate. Steam over boiling water for 45–60 minutes until the center is cooked through and the dough has a translucent, firm texture. Cooking time depends on log thickness — a skewer inserted should come out clean and hot. Alternatively, you can simmer wrapped logs in a pot of water (like sous-vide style) for similar time.
- 8
Cool and rest
After steaming, remove logs and allow them to cool at room temperature for 1 hour, then refrigerate uncovered (or wrap loosely) for at least 8 hours or overnight. Chilling firms the logs and makes thin slicing possible.
Slicing, drying and frying
- 9
Slice thinly
Once cold and firm, unwrap a log. Using a very sharp knife or mandoline, slice the log as thinly as possible (1–1.5 mm). Thinner slices puff and crisp better. If slices stick together, separate them immediately onto trays.
- 10
Dry slices
Arrange slices in a single layer on dehydrator trays or baking sheets lined with parchment. Dry in a food dehydrator at 50–60°C (122–140°F) for 4–8 hours until completely dry and brittle. If using an oven, set it to the lowest temperature (about 60–80°C / 140–175°F) and prop the door open slightly; dry for 3–6 hours, checking frequently. Properly dried crackers should be crisp and snap when bent.
- 11
Heat oil
Pour 1–1.2 liters of neutral oil into a deep pot or wok to a depth of at least 6–8 cm. Heat oil to 180–190°C (356–374°F). Use a thermometer if available; otherwise test with one slice — it should quickly puff up within 1–2 seconds.
- 12
Fry crackers
Working in small batches (to avoid overcrowding), carefully drop a few dried slices into the hot oil. They will first sink, then puff rapidly and float. Remove immediately once fully puffed, about 1–3 seconds. Use a slotted spoon or spider to transfer crackers to a paper-towel-lined tray to drain. Repeat until all slices are puffed.
- 13
Season and cool
While still warm, taste one and adjust seasoning if desired — a light sprinkle of fine salt or additional white pepper can be added. Allow crackers to cool completely; they will become crisper as they cool.
- 14
Store
Store fully cooled crackers in an airtight container at room temperature for up to 2 weeks in a dry place. If humidity is high, add a silica packet or dry rice in a small cloth pouch to help keep them crisp.