Prawn Cracker Recipes

Shrimp Chips | Chinese Prawn Crackers

Shrimp chips are a traditional Chinese snack that comes in a variety of colours such as green, pink, yellow and white. These sweet and crispy prawn crackers can be prepared easily at home to be served as an appetizer, side dish or just on their own as a mid-day snack!

Prep: 5min

Total: 15min

Yield: 6

Servings: 100 g

Nutrition Facts : servingSize 100 g, calories 627 kcal, Carbohydrate 59.1 g, Protein 2.3 g, Fat 73 g, Saturated Fat 59 g, Sodium 1 mg

Ingredients:

  • 1 pack shrimp chips
  • 2 cups neutral-flavoured oil

Instruction:

  1. Heat up the oil in a pot or wok up to 165 degrees Celsius or 330 degrees Fahrenheit. If you do not have a suitable thermometer, wait for 5 to 6 minutes until the oil is hot enough.
  2. Carefully add in and fry 8 to 10 prawn crackers at a time, ensuring that each piece can completely soak and submerge into the hot oil. This is to make sure that each piece is cooked thoroughly and evenly.
  3. After they expand and float to the top of the pot, remove them with a metal spider. Drain them on a plate lined with paper towels to remove any excess oil. Repeat step 2 and 3 until the whole pack of prawn crackers has been cooked. Serve while hot.

Prawn Crackers Recipe – (3.6/5)

Prawn Crackers. Discover our recipe rated 3.6/5 by 38 members.

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Ingredients:

  • 2 lbs of Peeled and De-veined Prawns
  • 2 lbs of Tapioca Starch
  • 4 1/2 Teaspoon of Salt
  • 4 Teaspoon of Sugar
  • 2 Teaspoon of Pepper
  • 1 Teaspoon MSG (optional)

Use kitchen towel to dry the prawns. Put prawn into food processor and process until it becomes a paste. Add in salt, sugar, pepper and msg. Add in tapioca starch. Transfer to a big bowl and mix in all the tapioca starch until well combined. Transfer to the stand mixer and using the dough hook, knead mixture until very smooth
-Roll paste in 1 1/2 inch logs which weighed 8 ozs each log and place in a greased plate. -Cover with a piece of foil which has been greased to prevent paste from sticking to it.-In a pressure cooker, put in 1 inch of water and place a stand to raise the plate above the water. Put the covered plate in and pressurized for 30 minutes.
-Logs of prawn paste should be cooked through. Let them cool before wrapping in foil and leave in the freezer to harden. Use a sharp knife and cut into very thin slices. Put the slices in the food dehydrator and dry the slices. Friends in the tropics can sun dry the slices. Friends in Denver, you don’t even need the dehydrator, just leave the slices on the cake rack and let it dry at room temp.Heat enough oil for deep-frying. when oil is hot – 350 f – drop a few pieces of dried crackers and watch them expand. Dish out as soon as they have expanded. Do not overbrown them. Use a spider ladle to aid removing crackers from hot oil.

Fried Prawn Crackers

These crackers are a great snack to have on hand. Keep a box in the pantry and fry them up when friends stop by.

Prep: 30min

Total: 30min

Yield: Serves 12 to 16

Servings:

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Ingredients:

  • Safflower oil, for frying
  • 1 package uncooked prawn crackers (available at amazon.com)

Instruction:

  1. Heat 1/2 inch oil in a small skillet over medium. When oil shimmers, add a few prawn crackers and cook just until puffed, about 15 seconds. Transfer to paper towels; let drain and cool. Serve immediately, or store in an airtight container at room temperature up to 3 days.

Prawn Crackers with Spicy Chutney

The Prawn Crackers with Spicy Chutney recipe out of our category Dips! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Prep:

Total: 1h

Yield: 4

Servings:

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Ingredients:

  • 1 Red paprika
  • 1 yellow paprika
  • 1 green paprika
  • 3 tomatoes
  • 1 garlic clove
  • 1 stalk Celery
  • 1 small Eggplant
  • 2 Tbsps soybean oil
  • 0.5 tsp freshly grated ginger
  • 0.25 tsp ground Cumin
  • 1 pinch cinnamon
  • 1 Red chili pepper (finely chopped)
  • 1 Tbsp White vinegar
  • 1 Tbsp sugar
  • 0.25 l vegetable oil (for frying)
  • 100 grams small Prawn cracker (krupuk) (Prawn crackers)

Instruction:

  1. For the chutney: Rinse, quarter, seed and cut the peppers into very small cubes. Blanch the tomatoes in a pot of boiling salted water for 10 seconds. Drain, peel, seed and cut the tomato into small cubes. Peel and finely chop the garlic. Rinse the celery, remove the strings and cut into small cubes. Rinse the eggplant and cut into small cubes. In a saucepan heat the oil and saute the garlic until tender.
  2. Add the peppers, tomato, celery and eggplant along with the ginger, cumin, cinnamon and chile pepper and cook over medium heat, stirring occasionally until the vegetables are tender, about 10 minutes. Add the vinegar and sugar, stir to combine and season to taste. Meanwhile for the prawn crackers, heat the oil in a deep saucepan.
  3. For the prawn crackers: Add the crackers to the oil and cook untilĀ  puffed. Remove with a skimmer and drain on paper towels. Serve immediately with the chutney.

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