Low Sodium Vietnamese Prawn Crackers
Crunchy, savory, and irresistibly light, these **Low Sodium Vietnamese Prawn Crackers** offer an authentic taste of Southeast Asia with a healthier twist. Made from fresh prawns blended with tapioca starch and rice flour, this recipe minimizes sodium by using low-sodium fish sauce while retaining the traditional umami-packed flavor. The crackers are steamed, chilled, and dried to achieve the perfect texture before being fried to an airy crisp. Each bite delivers a delicate crunch infused with hints of garlic, onion, and white pepper. Serve these guilt-free, homemade prawn crackers as a snack or pair them with your favorite Vietnamese dishes for a restaurant-quality experience right at home! Perfect for health-conscious food lovers seeking traditional flavors with less salt.
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Ingredients
- 200 grams Fresh prawns (peeled, deveined)
- 250 grams Tapioca starch
- 50 grams Rice flour
- 1 clove Garlic (minced)
- 1 teaspoon Onion powder
- 0.5 teaspoon White pepper
- 1 tablespoon Low sodium fish sauce
- 4 tablespoons Water
- 500 milliliters Vegetable oil (for frying)
Directions
Step 1
In a food processor, blend the peeled and deveined prawns into a smooth paste.
Step 2
In a large mixing bowl, combine the prawn paste, tapioca starch, rice flour, minced garlic, onion powder, white pepper, and low sodium fish sauce. Mix thoroughly.
Step 3
Gradually add water to the mixture while kneading it into a pliable dough. The dough should be slightly sticky but firm enough to shape.
Step 4
Divide the dough into two portions and roll each into a cylindrical log about 3 cm in diameter. Wrap each log tightly in plastic wrap to maintain its shape.
Step 5
Steam the wrapped logs over medium heat for 30 minutes or until they are firm to the touch. Remove and let them cool completely to room temperature (about 2 hours).
Step 6
Once cooled, place the logs in the refrigerator for at least 4 hours or preferably overnight. This will help firm up the dough further for easier slicing.
Step 7
Remove the logs from the refrigerator and unwrap them. Use a sharp knife to slice the logs into thin, even disks (approximately 2-3 mm thick).
Step 8
Lay the slices on a baking tray lined with parchment paper and dry them in a dehydrator or an oven set to the lowest temperature (around 60°C/140°F) for 2-4 hours, flipping halfway through. The slices should become fully dry and brittle.
Step 9
Heat the vegetable oil in a deep frying pan or wok to 180°C (350°F). Fry the prawn cracker slices in small batches, allowing them to puff up and turn crispy, which takes only a few seconds. Remove and drain on paper towels.
Step 10
Allow the crackers to cool completely before storing them in an airtight container. Serve as a crispy, savory snack or alongside your favorite Vietnamese dishes.
Nutrition Facts
| Serving size | (1080.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5583.6 |
| Total Fat 501.0g | 0% |
| Saturated Fat 71.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 378mg | 0% |
| Sodium 528.6mg | 0% |
| Total Carbohydrate 266.3g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 8.4g | |
| Protein 54.9g | 0% |
| Vitamin D 304IU | 0% |
| Calcium 138.3mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 629.9mg | 0% |
Source of Calories