Gluten-Free Vietnamese Prawn Crackers

Crispy, airy, and bursting with savory umami flavor, these Gluten-Free Vietnamese Prawn Crackers are a show-stopping snack perfect for any occasion. Made from a delicate blend of fresh prawns, tapioca starch, and rice flour, this recipe offers a traditional Vietnamese favorite with a gluten-free twist. The dough is lovingly rolled, steamed to perfection, and sliced into thin rounds before being dried and fried to achieve their signature crunch. Whether served as a party appetizer, paired with your favorite dipping sauce, or enjoyed on their own, these prawn crackers are a delightful fusion of texture and taste. With clear, step-by-step instructions and an option for sun-drying or oven-drying, this recipe is a fun and achievable kitchen project that yields snackable, puffed-up perfection.

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 6

Ingredients

• 200 grams Raw prawns (peeled and deveined)
• 150 grams Tapioca starch
• 50 grams Rice flour (gluten-free certified)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 teaspoon Garlic powder
• 50 milliliters Water
• 500 milliliters Vegetable oil (for frying)

Directions

Step 1

Place the raw prawns in a food processor and blend until they form a smooth paste.

Step 2

Transfer the prawn paste to a mixing bowl. Add tapioca starch, rice flour, salt, sugar, and garlic powder, then mix well until it forms a sticky dough.

Step 3

Slowly add water, one tablespoon at a time, kneading the dough until it comes together without being too dry or too wet. The dough should be pliable but not sticky.

Step 4

Divide the dough into 2-3 portions. Roll each portion into a log shape, approximately 5 cm (2 inches) in diameter.

Step 5

Wrap the dough logs tightly in plastic wrap or parchment paper. Steam the logs for 45 minutes until the dough is cooked through and firm to the touch.

Step 6

Let the logs cool completely before unwrapping. Once cooled, refrigerate them for at least 4 hours or overnight to firm up further.

Step 7

Use a sharp knife to slice the cooled logs into thin, even rounds (about 1 mm thick). Lay the slices in a single layer on a parchment-lined baking tray.

Step 8

Dry the sliced crackers by leaving them in direct sunlight for 4-6 hours, flipping them halfway through, until they are completely dry and brittle. Alternatively, use a food dehydrator or a low-temperature oven (60°C/140°F) for the same result.

Step 9

Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F). Carefully drop in a few dried prawn cracker slices at a time. They will puff up almost immediately. Fry for 10-20 seconds, then remove them with a slotted spoon.

Step 10

Drain the fried crackers on a plate lined with paper towels to remove excess oil.

Step 11

Serve the gluten-free Vietnamese prawn crackers immediately or store them in an airtight container for up to a week.

Nutrition Facts

Serving size	(963.8g)

Amount per serving	% Daily Value*
Calories	5228.9

Total Fat 501.2g	0%
Saturated Fat 71.8g	0%
Polyunsaturated Fat 0g
Cholesterol 378mg	0%
Sodium 2661.0mg	0%
Total Carbohydrate 180.0g	0%
Dietary Fiber 2.8g	0%
Total Sugars 9.3g
Protein 51.8g	0%

Vitamin D 0IU	0%
Calcium 171.2mg	0%
Iron 3.3mg	0%
Potassium 608.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.9%

Protein: 3.8%

Carbs: 13.2%