Shrimp / Prawn Crackers Recipe

tapioca flour

🥗Healthier: brown rice flour

💰Cheaper: cornstarch

Brown rice flour adds fiber while cornstarch is often more affordable.

shrimp

🥗Healthier: crab meat

💰Cheaper: fish

Crab meat offers a similar flavor profile, while fish is typically less expensive.

Add 150g of peeled and deveined shrimp to a food processor.

Add 1/2 tsp of salt and 1.5 tbsp of fish sauce to the shrimp.

Add 1 tbsp of finely minced garlic, 1/2 tbsp of finely minced ginger, 1 tsp of garlic powder, 1 tsp of onion powder, 1/2 tsp of Five-spice powder, and 1/2 tsp of freshly ground white pepper to the food processor.

Toss in 30g of crushed ice and blend until smooth.

Add tapioca starch in batches and mix until it forms a dough.

Shape the dough into a long log and cut into two pieces.

Bring a pot of water to a boil and drop the logs in, stirring to prevent sticking.

Simmer for at least 30 minutes until they float and are cooked through.

Transfer the logs to a rack to cool, then refrigerate uncovered for 30 hours.

Slice the firmed logs into 1mm thick pieces.

Dehydrate the slices using a dehydrator at 120℉ for 4-5 hours, or in an oven at the lowest temperature for 3-4 hours, or under a ceiling fan overnight.

Deep fry the dehydrated slices in oil heated to 400℉ until they puff up, about 2 seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens