Ingredients with Measurements:
- 1 cup tapioca starch
- 1/2 cup rice flour
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 pound raw prawns, peeled and deveined
- Vegetable oil for frying
- 1/2 cup sweet chili sauce
Special equipment needed:
- Food processor
- Rolling pin
- Large pot for frying
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a food processor, blend the tapioca starch, rice flour, water, salt, garlic powder, onion powder, paprika, and black pepper until a smooth dough forms.
2. Divide the dough into 4 portions and roll each portion into a thin sheet using a rolling pin.
3. Cut the prawns into small pieces and place them on top of the dough sheets.
4. Roll the dough sheets tightly to enclose the prawns and seal the edges.
5. Cut the rolls into thin slices and lay them flat on a baking sheet.
6. Heat the vegetable oil in a large pot over medium-high heat.
7. Fry the prawn crackers in batches until golden brown and crispy, about 2-3 minutes per batch.
8. Use a slotted spoon to transfer the crackers to a paper towel-lined plate to drain excess oil.
9. Serve the crispy prawn crackers with sweet chili sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: 500mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 10g
Protein: 10g
Substitutions for ingredients:
- Cornstarch can be used instead of tapioca starch.
- All-purpose flour can be used instead of rice flour.
- Shrimp can be used instead of prawns.
Variations:
- Add chopped scallions or cilantro to the dough for added flavor.
- Use a different dipping sauce, such as soy sauce or sriracha.
Tips and tricks:
- Make sure to roll the dough sheets thinly to ensure crispy crackers.
- Fry the crackers in small batches to prevent overcrowding and uneven cooking.
- Drain excess oil from the crackers on a paper towel-lined plate before serving.
Storage instructions:
Store the leftover prawn crackers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the prawn crackers in a preheated oven at 350°F for 5-7 minutes until crispy.
Presentation ideas:
Serve the prawn crackers on a platter with the sweet chili sauce in a small bowl on the side.
Garnishes:
Garnish the platter with chopped scallions or cilantro.
Pairings:
Pair the prawn crackers with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the prawn crackers with a side of steamed rice or a vegetable stir-fry.
Troubleshooting advice:
- If the dough is too sticky, add more tapioca starch or rice flour.
- If the crackers are not crispy enough, fry them for a longer time or at a higher temperature.
Food safety advice:
- Make sure to cook the prawns thoroughly before adding them to the dough.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
Food history:
Prawn crackers, also known as shrimp chips, are a popular snack in Southeast Asia. They are made from a mixture of starch and prawns that are deep-fried until crispy.
Flavor profiles:
The prawn crackers have a crispy texture and a savory flavor from the prawns and spices. The sweet chili sauce adds a sweet and spicy kick.
Serving suggestions:
Serve the prawn crackers as an appetizer or snack.
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Region: Thai