Thoroughly dry the cut-out pieces in the sun. Mix well into a stiff dough. Prawn crackers (also called prawn-flavored crackers or shrimp chips) are tasty prawn-flavored chips that puff up when deep-fried. Add in the tapioca flour, and continue to process until the mixture comes together into a thick dough. Make your favorite takeout recipes at home with our cookbook! Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. Your email address will not be published. Mix well into a stiff dough. 1 Tbs Chopped garlic 1 Tbs Salt 1 Tsp Ground white pepper 100g Prawn meat 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier) Pinch of caster sugar 1¾ cups Tapioca flour 1 Tbs All purpose flour 4 Tbs Boiling water Oil for deep frying Strain the heads … Can’t you just put it in the fridge as it is? Mix in the tapioca flour, salt and pepper. Prawn crackers are very addictive despite the fact that their texture has been compared to Styrofoam. Liquidise the prawn meat till smooth. They make a great snack food for kids and adults alike and go very well with beer. Drain the prawn crackers on paper towels. Prawn crackers taste best served warm. Prawn Nori Cracker with Yuzu Mayonnaise is a crispy snack paired well with a creamy citrusy mayo. Register and Login to Save your Recipes, Shop and more. Use a very sharp knife to slice thinly. Roll up each portion then place the rolls on a greased plate. Required fields are marked *. Your email address will not be published. Steam for 40 to 45 minutes over high flame. Try this modern Japanese recipe! Use a fresh paper towel to drain each batch of chips. I am just wondering, why do you have to wrap it with a tea towel? Leave the rolls to cool, then wrap with a clean tea towel. To find out if the oil is hot enough either use a deep-fry thermometer or place a cooking chopstick or a wooden spoon upright in the middle of the wok (as shown in the photo). Brought to you by Asian Inspirations. Forgot your password? Save my name and email in this browser for the next time I comment. Divide dough into three equal portions. Reset it here. Sign up here. If bubbles start forming around the chopstick or wooden spoon immediately, the oil is ready. Chill well in the refrigerator. Peanut sauce is the traditional accompaniment for prawn crackers. To find out if the oil is hot enough either use a deep-fry thermometer or place a cooking chopstick or a wooden spoon upright in the middle of the wok (as shown in the photo). This is akin to the sourdough starter in bread making. Make Prawn Starch Paste. Carefully place 5 to 6 chips in the hot oil, separating them if needed. Remove the prawn crackers from the wok—it's easiest to do this quickly if you have a strainer. Divide dough into three equal portions. Don't have account ? Heat the oil to 360 F/182 C to deep-fry the prawn chips. Hello and thank you for providing this recipe. Heat the oil to 360 F/182 C to deep-fry the prawn chips. If not serving immediately, store in a sealed container and briefly reheat in the oven before serving. Liquidise the prawn meat till smooth. Get it free when you sign up for our newsletter. Adding more than that can overcrowd the wok and lower the oil temperature, making the crackers taste greasy. What to drink with prawn crackers? Beer, of course, or perhaps a Johannesburg Reisling. Menara Star, 15 Jalan 16/11, Petaling Jaya 46350 Selangor. Deep-fry the chips for 5 seconds or less (until they puff up). Fried Fish Sandwich With Tartar Sauce and Hand-Cut Chips, How to Prepare Chinese Velvet Chicken for Asian Stir-Fry Dishes, Crispy Fried Pork Ribs With Thai Marinade, How to Make Poori (Fried Indian Flatbread). Mix in the tapioca flour, salt and pepper.