Prawn Crackers (g) (f) Recipe

Prepare crackers (if needed)

If your store-bought prawn crackers are very dry and brittle (some large flat types), briefly soak them: place crackers in a shallow bowl and sprinkle with up to 1/4 cup cold water, just enough so they become slightly pliable but not soggy. Drain any excess water and pat crackers between paper towels. If crackers are already thin and brittle (most common type), skip this step.

Heat oil

Pour 2 cups of neutral oil into a heavy-bottomed pot or deep fryer. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a single cracker into the oil — it should puff up quickly and rise to the surface with steady bubbling. If it browns too quickly, lower the heat.

Fry crackers

Working in small batches (3–6 crackers depending on size and pot), gently slide crackers into the hot oil using tongs or a slotted spoon. They will puff and expand within 2–6 seconds. Use the slotted spoon to turn them if needed so they puff evenly. Once fully puffed and lightly crisp (do not let them brown), remove immediately and transfer to a plate lined with paper towels to drain. Repeat with remaining crackers.

Season

While still warm, sprinkle crackers lightly with salt or freshly ground black pepper if desired. Toss gently so seasonings adhere.

Cool and serve

Allow crackers to cool for 1–2 minutes so they crisp fully. Transfer to a serving basket. Serve immediately with lime wedges on the side if using; the lime can be squeezed over the crackers by the diner for brightness.

Place lime wedges in the basket or on a small side plate. Offer freshly ground pepper at the table for guests who want added heat. Prawn crackers are best eaten immediately; leftovers will lose crispness.