Prawn Crackers
Crispy, airy, and addictive deep-fried crackers bursting with savory prawn flavor. A classic Indo-Chinese appetizer, this recipe guides you through the authentic, multi-day process of making them from scratch, from a simple dough to the final satisfying crunch.
For 6 servings
Prepare the Prawn Paste and Dough (15 minutes)
- Place the raw, cleaned prawns in a food processor. Blend for 2-3 minutes until you have a very smooth, fine paste with no lumps.
- In a large mixing bowl, whisk together the tapioca starch, salt, sugar, white pepper, and garlic powder.
- Add the prawn paste to the dry ingredients. Begin mixing with a spatula or your hands. Gradually add the cold water, a tablespoon at a time, kneading until a very stiff, non-sticky dough forms. You may not need all the water; the goal is a firm dough.
Shape and Steam the Dough Logs (60-70 minutes)
- Lightly dust a work surface with tapioca starch. Knead the dough for 1-2 minutes until smooth.
- Divide the dough into 2 or 3 equal portions. Roll each portion into a compact, smooth log, about 1.5-2 inches in diameter.
- Wrap each log tightly in aluminum foil or traditional banana leaves. Prepare a steamer with boiling water.
- Steam the logs over medium-high heat for 60 minutes, or until they are firm, opaque, and cooked through. A skewer inserted into the center should come out clean.
Chill and Slice the Logs (5 minutes active, 8+ hours passive)
- Remove the steamed logs from the steamer and let them cool completely to room temperature.
- Once cool, refrigerate the logs (still wrapped) for at least 8 hours, or preferably overnight. This step is crucial for firming up the logs for thin slicing.
- Unwrap the chilled logs. Using a very sharp knife or a mandoline slicer, cut the logs into paper-thin slices (1-2 mm thick). The thinner the slice, the crispier the cracker.
Dry the Cracker Slices (1-3 days passive)
- Arrange the thin slices in a single layer on wire racks, baking sheets, or clean cloths, ensuring they do not overlap.
- Dry the slices until they are completely hard, translucent, and brittle. This can be done by sun-drying for 1-3 days, or in a food dehydrator at 55°C (130°F) for 6-8 hours. You can also use an oven on its lowest setting with the door slightly ajar.
Deep-Fry the Crackers (15 minutes)
- In a wok or deep pan, heat about 2-3 inches of vegetable oil to 180-190°C (355-375°F).
- Test the oil with one cracker chip; it should puff up completely within 5-10 seconds. If it browns too quickly, the oil is too hot. If it doesn't puff, the oil is too cool.
- Fry the dried chips in small batches of 5-6 at a time to avoid overcrowding. They will expand rapidly.
- As soon as they puff up and turn a pale golden color, use a slotted spoon to remove them from the oil.
Drain and Serve
- Transfer the fried crackers to a plate lined with paper towels to absorb any excess oil.
- Allow them to cool completely before serving. They will become crispier as they cool. Store in an airtight container to maintain freshness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be very stiff. A sticky dough will result in dense crackers that don't puff well.
- 2Chilling the steamed logs overnight is non-negotiable. It's the secret to getting ultra-thin, even slices.
- 3A mandoline slicer is highly recommended for achieving consistently paper-thin slices.
- 4Ensure the cracker chips are bone-dry before frying. Any residual moisture will prevent them from puffing up properly.
- 5Maintain a consistent oil temperature. Use a thermometer for best results. Fry in small batches to prevent the oil temperature from dropping.
- 6The uncooked, dried chips can be stored in an airtight container for several months. Fry a fresh batch whenever you crave them.
Adapt it for your goals.
Fish Crackers (Keropok Ikan)
Substitute the prawns with an equal amount of firm white fish paste, like mackerel or cod.
Spicy Prawn CrackersSpicy Prawn Crackers
Add 1-2 teaspoons of red chili powder or finely blended fresh red chilies to the dough for a spicy kick.
Vegetable CrackersVegetable Crackers
For a vegetarian version, replace the prawns with a smooth paste of cooked and mashed starchy vegetables like pumpkin or sweet potato, adjusting the tapioca starch as needed to form a stiff dough.
Why this is on our healthy list.
Good Source of Protein
Prawns are an excellent source of high-quality protein, which is essential for building and repairing tissues, making enzymes, and supporting overall body function.
Rich in Selenium
Prawns provide a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and plays a crucial role in thyroid health and immune function.
Frequently asked questions
A single serving (about 1 cup, or 60g) of these homemade prawn crackers contains approximately 345 calories. The calories primarily come from the tapioca starch and the oil absorbed during deep-frying.