prawn crackers

Prawn crackers (shrimp chips) are classic Chinese snacks. You can prepare homemade crispy crackers easily by following this recipe.

Prawn crackers - How to make it at home from scratch

prawn meat

water

salt

tsp sugar

tsp white pepper

peanut oil

tapioca starch

Blend the prawn meat with the water mentioned...

Blend the prawn meat with the water mentioned to form a smooth shrimp paste.

Put the tapioca starch in a large mixing...

Put the tapioca starch in a large mixing bowl, then add the shrimp paste and salt, sugar, oil, and ground white pepper.

Continue mixing all the ingredients until the starch...

Continue mixing all the ingredients until the starch has been incorporated thoroughly with the prawn meat to form a stiff dough.

Shape the thick dough into a log. Grease...

Shape the thick dough into a log. Grease a bread tin with oil then place the log of uncooked dough in it and steam it for fifty minutes.

Remove the logs from the mold. Transfer it...

Remove the logs from the mold. Transfer it to a zip lock bag or wrap it with cling film and then keep it in the refrigerator overnight.

Cut the block of hardened dough into thin...

Cut the block of hardened dough into thin slices with the Benriner mandoline.

Place the prawn chips under the sun, single...

Place the prawn chips under the sun, single layers to sun-dry until thoroughly dry, which may take half a day or longer.  

Flip the crackers occasionally to ensure they are...

Flip the crackers occasionally to ensure they are exposed to the sun on both sides.

Heat the peanut oil to about 180°C/355°F. Place...

Heat the peanut oil to about 180°C/355°F. Place the uncooked prawn crackers into the hot oil. The crackers will expand to several times larger than the original within a few seconds.

Fish out the prawn crackers with a spider...

Fish out the prawn crackers with a spider ladle. Drain them on paper towels or kitchen paper to remove the excess oil.

https://mediavine-res.cloudinary.com/video/upload/egla08gp9o1qt2kn7w6j.mp4

Prawn crackers

Fried Prawn crackers (sometimes also referred to as &quot;shrimp chips&quot;) is a colorful and signature snack for any Chinese New Year celebration. Prawn crackers are deep fried and expand like a flower when dropped in hot oil.

Fried Prawn Crackers for Chinese New Year

vegetable oil ((for frying))

shrimp

Heat the oil to 325 degrees Fahrenheit, and adjust your burner to maintain a constant temperature. You can use a thermometer to monitor the oil temperature for optimum frying.

Prepare a sheet pan by lining it with paper towels. You will also need a spider or a large spoon to handle the shrimp chips when frying.

Place 8 to 10 chips in the spider and drop them into the hot oil. Give them a gentle stir. Almost immediately, you will see the chips expand and float to the top of the oil.

Use your spider to quickly scoop them out of the oil before they get scorched or burned. Shake off as much of the excess oil as possible, and transfer them to your prepared sheet pan. Fry the chips in batches until you have enough, and transfer the cooled chips to a basket and serve.

Shrimp chips, also known as prawn crackers, are made from a mixture of shrimp meat, tapioca starch, and seasonings. The mixture is usually formed into a dough log, then cut into thin slices, which are then dried. When these dried chips are deep-fried, they puff up dramatically, creating a light and crispy texture.

Shrimp Chips (Or Prawn Crackers)

shrimp meat ((About 1 cup; peeled and deveined))

160 g cold water ((⅔ cup))

salt ((½ tablespoon))

12.5 g sugar ((1 tablespoon))

ginger powder ((½ teaspoon; Or 2 slices of fresh ginger))

garlic powder ((1 tsp; Optional))

400 g tapioca starch ((3+⅓ cup; Can

Peel and devein the shrimp. Cut each shrimp into three pieces, which will help with smoother blending in the blender. (In the case of using frozen shrimp meat, thaw it in the refrigerator overnight. After thawing, rinse the shrimp thoroughly and use paper towels to absorb any excess moisture. Proceed to divide each shrimp into three pieces.)

Add the shrimp, water, salt, sugar, ginger powder (or fresh ginger slices), and garlic powder (optional) into a blender. Puree all the ingredients into a fine paste.

In a mixing bowl, combine the shrimp paste with tapioca starch (or potato starch). Knead the dough for about 5 minutes until it becomes smooth. If the dough is too sticky, add a bit more tapioca starch. If it&#39;s too dry, add a touch of water.

Roll the dough into a long log, evenly divide it into 6 portions. Roll each portion of the dough into a 10x3 inch log.

Brush a thin layer of cooking oil onto the steamer&#39;s surface. Place the dough portions on the steamer, ensuring there is adequate space between each piece to avoid sticking. Steam on medium high heat for 1 hour. (If you don&#39;t have a steamer, you can also boil the dough pieces in a large pot of water for 35 minutes. However, it is going to take longer for the dough to dry out later if you use the boiling method.)

Transfer the fully cooked dough pieces to a plate and let them cool down to room temperature. Place the plate, uncovered, in the refrigerator overnight to let dough pieces dry completely.

After the dough pieces have become dry and firm, carefully cut them into thin slices, about 2mm thick. For a quicker and more even slicing process, a rotary cheese grater can be utilized.

Arrange the shrimp chips on a large cooling rack, ensuring they do not overlap. Expose them to direct sunlight for 2 days or until they become thoroughly dry and attain a crispy texture. The dried shrimp chips should feel like plastic chips.

Storage of homemade shrimp chips: Collect the dried shrimp chips and place them in an airtight container. Store the container in a cool, dry location within your pantry or kitchen. These chips can be safely stored at room temperature for up to 6 months.

To Make Shrimp Chips from Scratch

Pour about 1 inch of vegetable oil into a large frying pan. Heat the oil to around 350°F (175°C). (Dip an end of a wooden chopstick into the hot oil. If the oil is hot enough, you&#39;ll see small bubbles form around the submerged end of the chopstick. Or you can drop a piece of shrimp chip into the hot oil. If it quickly puffs up and starts floating, the oil is ready for frying.)

Carefully place a handful of shrimp chips (about 10 pieces) into the hot oil. They will puff up almost immediately.

Use a slotted spoon to flip and gently press down on the shrimp chips to ensure they puff up evenly. The frying process is very quick, usually taking just a few seconds per cracker. As soon as they puff up and turn a light golden color, they are ready.

Use a slotted spoon to carefully transfer the fried shrimp chips out of the oil. Place the fried chips on a cooling rack set over a large baking sheet to allow excess oil to drain away. Continue frying the shrimp chips in small batches until you have made enough of fried shrimp chips ready for serving.

Let the fried prawn crackers cool down for a few minutes before serving.

Fried shrimp chips are best enjoyed within a few days to a week. They can start to lose their crunchiness over time due to exposure to air. You can keep leftover fried shrimp chips in an airtight container and find a cool and dry spot in your pantry or kitchen to store them for a few days. They don&#39;t need to be refrigerated.

To Fry Shrimp Chips

https://content.jwplatform.com/videos/yjUDczbk.mp4

Shrimp Chips (Homemade Prawn Crackers)

Make your own version of prawn crackers from scratch with fresh prawns, no artificial flavours and colouring, and no preservatives.

Prawn Crackers (Shrimp Chips) Recipe

200 g small prawn

chicken stock powder

¼ tsp chilli powder

tsp oil

300 g tapioca starch

Add 100g water to the prawn and blend until fine with a food processor/blender.

Season the prawn paste with ¾ tsp salt, 2 tsp sugar, 1 ½ tsp chicken stock powder and ¼ tsp chili powder, add 2 tsp oil and mix well.

Add in 300g tapioca starch and mix to incorporate.

Lightly coat mould with cooking oil.

Pour in prawn paste mixture, rest for 20 minutes.

Bring water to the boil, steam for 40 minutes on medium heat.

Allow to cool before un-moulding.

Place on non-stick baking paper and refrigerate for 12-24 hours. The dough needs to be slightly hardened for slicing.

Cut into even slices, about 1 mm thickness.

Place the prawn chips in single layer on rack and sun-dry until it turns hard. The process will normally take 8-12 hours under direct sunlight. Make sure it is really dry to achieve maximum expansion and crunchiness.

Dried chips.

Deep-fry at 170°C (340°F), the prawn cracker will expand rapidly in hot oil to fluffy cracker.

Store the prawn crackers in an airtight container.

https://www.youtube.com/watch?v=YtAYuccPqU8

How to make prawn crackers from fresh prawn with rich prawn flavor, no artificial flavor and preservative. This is a tasty and addictive snack for kids and adults alike, once you try this, you will never go back to store-bought chips again. 

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Making The Real Prawn Cracker From Fresh Prawn | MyKitchen101en

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