Rice paper prawn crackers offer a nice light twist on the usual snack. Their crisp texture and mild seafood flavour seem especially good in the colder months, when something warm and savoury feels right. The rice paper puffs to provide an airy, delicate crunch, and the seasoned shrimp gives just enough depth without getting too heavy. They come together simply, look pretty on a plate, and fit well as an appetiser, a teatime bite, or something extra on a festive table.
Ingredients
UNITSIngredients
12Large prawns (deveined, shelled)
1 pinchSalt
1 pinchWhite pepper
6 Rice paper sheets (quartered)
2 cupsOil (for deep frying)
1 pinch Salt (for oil)
Follow
Directions
Description - Step 1
Prepare the prawns
Using the flat side of a knife, gently press each prawn to slightly flatten it. Season with salt and white pepper evenly.
Description - Step 2
Prepare the rice paper
Cut each rice paper sheet into quarters. Keep them dry; no soaking needed.
Description - Step 3
Assemble the rice paper prawn crackers
Lay one piece of dry rice paper flat. Place a flattened prawn in the centre with the tail sticking out. Cover with another piece of rice paper and gently press to seal. Repeat for all prawns.
Description - Step 4
Fry until crispy
Heat oil in a wok over high heat. Add a pinch of salt to the oil. Fry the crackers in small batches for about 1 minute until puffed, crispy, and golden. Drain on paper towels and serve hot.
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Asian
Intermediate
Appetizer
