Prawn crackers, also known as prawn chips or shrimp puffs, are familiar to all of us served as a starter in Chinese restaurants, however they are commonly eaten across China, Vietnam, Thailand and other South East Asian countries as a snack. The crackers are made from tapioca flour - from the tuberous cassava root - which puffs up to give their volume when cooked, and also means the prawn crackers are gluten-free.
Prawn crackers are at their best when deep fried, cooked in vegetable oil at 180°C. They are ready when puffed up and floating. Drain on kitchen paper to crisp up before serving.
Ingredients: tapioca flour, sugar, prawn (CRUSTACEANS) (4.75%), salt, garlic, flavour enhancer: monosodium glutamate (E621), raising agent: sodium bicarbonate (E500), citric acid (E330). Allergens are listed in CAPITALS.
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