Seafood Rice Crackers Recipe, by Thuy Diem Pham
by Thuy Diem Pham
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20 minutes cook time
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Easy
When a dish is as fun to make as it is to eat, it’s a win in my household. This simple recipe is a great way to get the kids involved, and the result is a platter of crispy, flavour-packed bites that steal the show at any party. Light, crunchy and full of seafood goodness, these rice crackers are the ultimate nibble for any feast.
From One Pan Vietnam by Thuy Diem Pham (Quadrille, RRP £22) photography © Laura Edwards
Ingredients for the Seafood Rice Crackers Serves: 4
- 10 square Vietnamese rice papers
- 140g cooked, peeled king prawns
- 25g chives, finely chopped
- 250g crab sticks
- Vegetable oil, for frying
- 200ml nước chấm, sweet chilli sauce or chilli mayo
Method for Seafood Rice Crackers
- To prepare the rice papers, fill a large bowl with water across both sides of one rice paper
- Place 6 prawns on the rice paper, evenly spaced. Sprinkle with chives and cover with a second moistened sheet. Leave for 15–20 seconds, then press the rice paper together with your fingers to seal, before cutting into 6 rectangular pieces.
- Repeat the process with the remaining prawns, then with the crab sticks to make the rest. Pour in enough oil to a deep frying pan, to a depth of 5cm, and heat to 180°C.
- To check if the oil is ready, dip a wooden chopstick into it; if bubbles form around the chopstick, it’s ready.
- Fry each piece individually for a few seconds, until white/opaque and crisp. Serve with a classic nước chấm (or sweet chilli sauce or chilli mayo), for an extra kick.
About the author
Thuy Diem Pham is a British-Vietnamese chef, author and owner of The Little Viet Kitchen restaurant in Islington, North London. Born in a small village in the south of Vietnam, Thuy was surrounded by food, growing up amidst livestock and fresh produce, with a wonderful variety of fruits, morning markets with freshly picked vegetables and the smells of traditional street food
