Low Carb Vietnamese Prawn Crackers
Indulge in the light, crispy goodness of *Low Carb Vietnamese Prawn Crackers*, a healthier spin on the beloved Asian snack. Made with a blend of almond and coconut flours, these keto-friendly crackers showcase a rich, umami-packed shrimp base paired with the savory notes of fish sauce, white pepper, and a touch of salt. Perfectly puffed through deep frying in avocado oil, these golden bites deliver all the crunch without the carbs. This recipe includes an easy-to-follow drying method to ensure that satisfying snap in every bite. Serve these guilt-free crackers as a crunchy appetizer, a unique party snack, or alongside your favorite dipping sauces for an authentic Vietnamese-inspired treat. Ideal for low-carb, keto, and gluten-free diets, this snack is as versatile as it is delicious!
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Ingredients
- 200 grams Raw shrimp (peeled and deveined)
- 100 grams Almond flour
- 25 grams Coconut flour
- 2 large Egg whites
- 1 tablespoon Fish sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 0.25 teaspoon Baking powder
- 500 ml Avocado oil (for frying)
Directions
Step 1
Place the raw shrimp in a food processor and blend until completely smooth, forming a shrimp paste.
Step 2
In a large mixing bowl, combine the shrimp paste, almond flour, coconut flour, egg whites, fish sauce, salt, white pepper, and baking powder. Mix until a smooth, pliable dough forms.
Step 3
Transfer the dough onto a sheet of parchment paper. Place another sheet of parchment paper on top and roll the dough out to about 2-3mm thickness using a rolling pin.
Step 4
Using a small cookie cutter (around 4-5 cm in diameter), cut out round or oval shapes from the dough. Gather the scraps and repeat the process until all dough is used.
Step 5
Place the raw prawn crackers on a baking tray lined with parchment paper. Let them dry in a cool, well-ventilated area for 6-12 hours, or until completely firm and dry to the touch. Alternatively, use a food dehydrator set to a low temperature for faster drying (3-4 hours).
Step 6
Heat the avocado oil in a deep frying pan or skillet to 325°F (160°C). Gently slide a few dried crackers into the hot oil and fry for 10-15 seconds, or until they puff up and become crispy. Be careful not to overcrowd the pan.
Step 7
Remove the crackers with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Step 8
Repeat frying in batches until all prawn crackers are cooked. Serve immediately or store in an airtight container for up to a week.
Nutrition Facts
| Serving size | (913.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5353.7 |
| Total Fat 555.6g | 0% |
| Saturated Fat 60.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 378mg | 0% |
| Sodium 2904.8mg | 0% |
| Total Carbohydrate 39.8g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 6.6g | |
| Protein 81.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 372.1mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 838.0mg | 0% |
Source of Calories