Vietnamese Prawn Crackers

Crispy, airy, and irresistibly flavorful, Vietnamese Prawn Crackers are a delightful snack that brings the authentic taste of Southeast Asia to your table. Made from a blend of fresh shrimp, tapioca flour, and aromatic spices like garlic and white pepper, these crackers are crafted through a unique process of steaming and sun-drying before being fried to golden perfection. The result is a light, crunchy treat that’s perfect for dipping in sauces or enjoying on its own. Whether you’re preparing them for a festive occasion or a simple appetizer, these homemade prawn crackers deliver an addictive savory bite that outshines any store-bought version. With step-by-step instructions and make-ahead tips, this recipe guarantees a satisfying and authentically Vietnamese snack experience.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 100

Ingredients

• 250 grams raw shrimp (peeled and deveined)
• 200 grams tapioca flour
• 100 milliliters water
• 1 teaspoon salt
• 1 teaspoon sugar
• 0.5 teaspoon white pepper
• 0.5 teaspoon garlic powder
• 500 milliliters vegetable oil for frying

Directions

Step 1

Start by rinsing the raw shrimp under cold water. Pat them dry with a paper towel and set aside.

Step 2

In a food processor, pulse the shrimp until it forms a smooth paste.

Step 3

Transfer the shrimp paste to a mixing bowl. Add tapioca flour, water, salt, sugar, white pepper, and garlic powder. Mix well until a smooth, sticky dough forms.

Step 4

Divide the dough into four equal parts. Roll each part into a log about 5 cm in diameter. Wrap each log tightly with plastic wrap.

Step 5

Fill a large pot with water and bring it to a boil. Reduce to a simmer and gently place the wrapped logs in the water.

Step 6

Simmer for about 40 minutes, ensuring the logs are submerged. After simmering, remove them from the water and let cool.

Step 7

Once cooled, store the logs in the refrigerator overnight to harden.

Step 8

The next day, unwrap the chilled logs and slice them into very thin rounds, about 1-2 mm thick, using a sharp knife or mandoline slicer.

Step 9

Lay the slices on a baking sheet or rack and let them dry in a well-ventilated space or sun for 2-3 days until completely hard and dry.

Step 10

In a deep-frying pan or wok, heat the vegetable oil to 170°C (340°F). Test the oil by dropping in a small piece of cracker dough; it should sizzle and puff up immediately.

Step 11

Fry the crackers in batches, ensuring not to overcrowd the pan. Fry each batch for 10-20 seconds or until they puff up and turn golden.

Step 12

Remove the crackers and drain them on paper towels to remove excess oil.

Step 13

Let the fried crackers cool completely. Serve immediately or store in an airtight container.

Nutrition Facts

Serving size	(1064.0g)

Amount per serving	% Daily Value*
Calories	5272.3

Total Fat 501.0g	0%
Saturated Fat 71.8g	0%
Polyunsaturated Fat 0g
Cholesterol 472.5mg	0%
Sodium 2643.6mg	0%
Total Carbohydrate 183.9g	0%
Dietary Fiber 2.2g	0%
Total Sugars 10.9g
Protein 60.8g	0%

Vitamin D 0IU	0%
Calcium 226.3mg	0%
Iron 4.1mg	0%
Potassium 707.5mg	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: 82.2%

Protein: 4.4%

Carbs: 13.4%