Paleo Vietnamese Prawn Crackers
Delight in the light, crispy perfection of Paleo Vietnamese Prawn Crackers—an irresistible, grain-free twist on a beloved Asian snack! Crafted with tender raw prawns, tapioca and coconut flours, and a touch of aromatic garlic and onion powder, these crackers boast a delicate crunch and authentic flavor while staying paleo-friendly. The process incorporates steaming, dehydrating, and frying techniques to achieve that signature puffed texture, making them just as satisfying as their traditional counterparts. Fried to golden perfection in healthy avocado oil, they’re perfect for dipping, snacking, or as an appetizer at your next gathering. Gluten-free, dairy-free, and completely irresistible, these homemade prawn crackers are the ultimate guilt-free indulgence!
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Ingredients
- 200 g Raw prawns (peeled and deveined)
- 120 g Tapioca flour
- 15 g Coconut flour
- 2 tbsp Coconut milk
- 1 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 tsp Sea salt
- 0.5 tsp Ground white pepper
- 500 ml Cold-pressed avocado oil (for frying)
Directions
Step 1
In a food processor, blend the raw prawns until a smooth paste forms.
Step 2
In a mixing bowl, combine the prawn paste with tapioca flour, coconut flour, coconut milk, garlic powder, onion powder, sea salt, and ground white pepper. Knead the mixture until it forms a smooth, pliable dough. Add a small amount of extra tapioca flour if the dough is too sticky.
Step 3
Place the dough on a sheet of parchment paper and roll it into a log about 2 inches in diameter.
Step 4
Wrap the log tightly in parchment paper and then in plastic wrap. Steam the dough log in a steamer basket over boiling water for 30 minutes.
Step 5
Remove the steamed log and allow it to cool completely. Once cooled, place it in the freezer for 1 hour to firm up for easier slicing.
Step 6
Remove the log from the freezer and slice it into very thin rounds (about 1–2 mm thick). Use a sharp knife to ensure even, thin slices.
Step 7
Arrange the slices in a single layer on a dehydrator tray or a parchment-lined baking sheet. Dehydrate the crackers at 140°F (60°C) for 4–6 hours, or until they are completely dry and crisp.
Step 8
Heat the avocado oil in a deep saucepan or fryer to 350°F (175°C). Test the oil with one cracker—if it puffs up within seconds, the oil is ready.
Step 9
Fry the crackers in small batches, taking care not to overcrowd the pan. Each cracker will puff up in just a few seconds. Use a slotted spoon to remove them once puffed, and place them on a paper towel-lined plate to drain any excess oil.
Step 10
Allow the crackers to cool completely before serving. Store leftovers in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (876.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5157.7 |
| Total Fat 504.6g | 0% |
| Saturated Fat 73.9g | 0% |
| Cholesterol 378mg | 0% |
| Sodium 2645.1mg | 0% |
| Total Carbohydrate 122.5g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 7.4g | |
| Protein 51.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 180.2mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 709.0mg | 0% |
Source of Calories