🍤 Prawn Crackers
Prawn crackers are light, airy crisps made from a dough of ground prawns and tapioca starch that is steamed, sliced thin, dried and then deep-fried. In hot oil the hard discs puff up within seconds into crunchy, melt-in-the-mouth crackers with a gentle seafood flavour. They are served as a snack or alongside rice dishes and curries.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g dried prawn cracker discs (prawn and tapioca starch)
- 500 ml oil for deep-frying
- Salt to taste
Method
- Heat the oil in a wok or deep pan to about 180 °C.
- Drop in a few discs at a time; they will puff up within 3–5 seconds.
- Lift them out immediately with a slotted spoon before they brown.
- Drain on paper towels, salt lightly and serve once cool and crisp.
How to make it lighter
- Puff the discs in the microwave for 30–60 seconds without oil for a much lighter cracker.
- Count out a portion into a small bowl instead of eating from the bag.
- Drain well on paper towels to remove surface oil.
History
Prawn crackers are widely eaten across Indonesia, Malaysia, Vietnam and China, where they go by names such as krupuk udang and bánh phồng tôm. They are a standard accompaniment in Southeast Asian restaurants around the world today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →