How to Make Prawn Crackers

Prawn crackers are one of those moreish little snacks that seem to disappear the moment they hit the table. Crisp, airy and lightly savoury, they are a staple of Chinese takeaways and celebratory banquets, often served as a pre-meal nibble or a side dish. While most people buy them ready-made or fry them from packaged discs, making prawn crackers from scratch is entirely possible and deeply satisfying. The flavour is fresher, the texture more delicate and you get the satisfaction of creating something truly from scratch.

Whether you are curious about how they are made or fancy trying your hand at a culinary experiment, homemade prawn crackers are well worth the effort.

What Are Prawn Crackers?

Prawn crackers, also known as shrimp chips or krupuk, are light, crispy snacks made from a mixture of prawns, tapioca flour and seasonings. The dough is steamed, then dried until firm before being sliced into thin discs and deep-fried. As they hit the hot oil, they puff up dramatically in seconds, turning into the familiar crunchy snacks we all recognise.

While closely associated with Chinese cuisine, variations of prawn crackers are also common in Southeast Asia, particularly in Indonesia and Malaysia. Each region has its own take on the seasoning, size and thickness, but the basic method remains much the same.

Ingredients and Preparation

To make prawn crackers from scratch, you will need raw peeled prawns, tapioca flour, salt, sugar and white pepper. The prawns should be fresh or defrosted from frozen and thoroughly drained of excess moisture.

Blend the prawns in a food processor until they form a smooth paste. For a standard batch, you will need around 200g of prawns and about 150g of tapioca flour. Add half a teaspoon of salt, a pinch of sugar and a little white pepper for seasoning. Mix everything together until it forms a pliable dough. It should be soft but not sticky.

How to Shape and Steam the Dough

Roll the dough into a log about 4cm in diameter and wrap it tightly in cling film or baking paper. Place the log in a steamer and steam for about 45 to 60 minutes until it becomes firm and cooked through. You will notice the colour change from pale to slightly translucent. Once steamed, allow it to cool completely, then refrigerate overnight to firm it up even more.

Drying the Crackers

The next day, slice the chilled log into very thin discs. The thinner the better, as this affects how well they puff up during frying. Use a very sharp knife or a mandoline for consistent slices.

Lay the slices out on a wire rack or tray in a single layer and leave them to dry. Traditionally this is done in the sun, but you can use a low oven set at around 60 to 70°C or a dehydrator. They need to dry until they are brittle and snap cleanly when broken. This can take several hours depending on humidity.

Frying the Crackers

Once dry, heat vegetable or groundnut oil in a deep pan to about 190°C. Drop in one slice at a time and watch it puff up almost instantly. It only takes a few seconds per cracker. Remove with a slotted spoon and drain on kitchen paper. Repeat in small batches so the oil temperature stays consistent.

The crackers will be beautifully light and crunchy, with a subtle prawn flavour and a hint of pepper. Serve them warm or at room temperature with sweet chilli sauce, hoisin, or as a side to fried rice and noodle dishes.

Tips for Perfect Crackers

Make sure the dough is well mixed so there are no lumps or inconsistencies. Chill thoroughly before slicing so the discs hold their shape. Drying properly is crucial. If the crackers are even slightly damp, they will not puff up properly when fried and may become chewy or oily.

Use neutral oil with a high smoke point and keep the oil hot but not smoking. If the crackers brown before puffing up, your oil is too hot.

Variations and Flavour Ideas

For a twist on the traditional flavour, you can add garlic powder, spring onion or dried chilli flakes to the dough. You could also experiment with dried shrimp powder for a stronger umami kick.

Vegan versions can be made using nori, miso or fermented tofu to replicate the prawn flavour, though the texture may vary slightly.

Storing and Serving

Once cooled, homemade prawn crackers can be stored in an airtight container for several days. If they start to lose their crispness, pop them in a low oven for a few minutes to refresh them. You can also store the dried discs and fry them as needed.

These crackers are delicious on their own, but they also make a fun topping for soups, a base for canapés or a crunchy addition to salads.

Final Thoughts

Making prawn crackers at home is a bit of a project, but one that rewards with flavour, texture and a real sense of achievement. Once you have tasted freshly fried crackers you made yourself, the shop-bought ones will never quite compare. Whether for a dinner party, festive spread or just a curious weekend treat, homemade prawn crackers are a delightful way to bring a taste of Asia into your kitchen.