As a confectionary and beverage, Prawn crackers are convenient, warm, light, crispy edible goods that are popular worldwide. These confections, called “shrimp chips” in local dialects or “kerupuk,” consist mainly of starch and prawn or shrimp flavoring. In this paper, we will scrutinize the history of prawn crackers, the many steps involved in their production, their regional variants, and the health benefits of these snacks. If you are a restaurant goer and have always wanted to know how these prawn crackers are made or are curious about this snack, this information is for you.
What is a prawn cracker?
Origins of prawn crackers
The history of prawn crackers can be explored, and they are most probably found in Southeast Asia, Indonesia, or Malaysia. In the past, Prawn Crackers were invented to overcome this challenge by employing the waste elements from prawn or shrimp processes with tapioca and other starches. This mixture was then placed in the sun; subsequently, the hot oil was used to create the puffed appearance they are known for. Today, variants of prawn crackers form an integral part of cuisines in different regions of Asia, with every region having its twist and way of making it. This longstanding tradition is why the ever-increasing demand for prawn crackers worldwide exists.
Difference between shrimp chips and prawn crackers
The terms “shrimp chips” and “prawn crackers,” though often used interchangeably, differ. The two have some commonalities, but the key distinction is their regional terminologies and trivial differences in ingredients and processes. An example of the former is the accumulation of shrimp in the punch called ‘shrimp chips,’ which are frequent in Chinese dishes and come with a composition of starch and ground shrimps, often complemented with food dyes to appeal visually. On the other hand, countries like Indonesia or Malaysia make use of prawn crackers, which use prawn or shrimp flavor with tapioca starch, which has a different texture and taste. However, while these everyday snacks are different in one way or the other, they all have one thing in common – crispy and light.
Varieties of prawn crackers worldwide
Around the world, we encounter and love prawn crackers in many kinds, with each kind having its ingredients, methods of cooking, and taste. ‘Krupuk udang,’ the most common in Indonesia, is prawn and tapioca starch crisp enhanced with garlic and coriander for a better taste. In Malaysia, the ‘keropok lekor’ is mainly fish and prawn, offering a thicker bite than the ‘kerupuk’ in Indonesia. Moving to Vietnam, some people savor a thin layer of prawn and spice called ‘banh phong tom,’ mainly eaten as an entree or snack. In Thailand, prawn crackers are known to be exciting because they add chili into the mix, thus enhancing the shrimp paste used to prepare the meal. Besides local practices, these regional varieties also improve the popularity and diversity of prawn crackers worldwide.
How to make homemade prawn crackers?
Essential ingredients for prawn crackers recipe
The homemade prawn crackers require the following essential ingredients:
- Prawns: While fresh prawns have a better taste, dried prawns may be used when the fresh variety is unavailable.
- Tapioca Starch: This starch is critical in obtaining the desired crispiness in prawn crackers.
- Egg: It is included in the mixture as it provides excellent adhesion and a smooth, homogenous coating for the entire mix.
- Salt: This must be present in small amounts as it benefits the overall taste and enhances its taste.
- Sugar: A little sugar adds a bit of sweetness that preserves the taste of the prawns deliciously.
- Garlic: Chopped garlic should be used in a recipe as it contributes flavor and scent.
- Water: A binding agent is used to prepare the dough as needed.
- Cooking Oil: To bring the crackers into the deep heat thrice and cook them, rub the patty until they are puffed up and hardened.
In the proportions stated, they form the primary ingredients for a common prawn cracker recipe, which provides an extraordinary culinary delight.
Step-by-step process to make shrimp chips
- Clean and prepare the prawns: Start by removing the prawn’s head and shell. Then, remove its veins with cold water and rinse them. Dry them off with a paper towel.
- Preparation for Prawn Paste: Put the prawns in the food processor and make them into a smooth paste. Then, add the chopped garlic, egg, salt, sugar, and parts of the tapioca starch. Blend again properly.
- Preparation of the Dough: The prawn mixture can be transferred into a mixing bowl. Every spoonful of the rest of the tapioca should be poured in, and the first dough should be shaped using their hands to make it less stiff. If the dough is too stiff, I may add a few spoons of water to soften it.
- Shaping of the Dough: Cut the dough into pieces that can be worked with, take each piece, and roll it into a cylinder shape that is 1-2 inches in diameter. Every stick should be wrapped in plastic paper with a firm grip.
- Cooking of the Dough: Place the wrapped sticks in a steamer for about 45 minutes to one hour, by which time they will have hardened. Take it out of the steamer and leave it to cool down completely. A better outcome would be to keep shrimp chips in the refrigerator for several hours or overnight if made in an airtight container.
- Slice the Chips: Once the dough has cooled and set, cut the rolled cylinders thin using a sharp knife or mandoline to around 1-2 millimeters thickness.
- Dry the Chips: Place the cut pieces of chips on a single baking tray layer. Allow them to air dry in a cool and dry area for 1-2 days, or use a food dehydrator if you want to do it faster.
- Fry the Chips: Pour oil into a deep pan or a fryer and heat it at 350 degrees Fahrenheit (175 degrees Celsius). Take the dried slices and fry them in small batches for a few seconds until they puff and become crispy. This short, rapid cooking process can get noisy; hence, do not overcrowd the pan.
- Drain and Serve: Using a perforated spoon, remove the fried chips from the oil and let the excess oil seep into tissue paper. Serve them after they have cooled down.
These steps will enable you to make simple and light shrimp chips that are incredibly crunchy and have loads of taste from home.
Tips for frying prawn crackers
- Oil Temperature: Ensure the oil is heated to around 350 degrees Fahrenheit (175 degrees Celsius). If the oil does not reach this requisite temperature, the prawn crackers will absorb excessive oil, which gives them a very oily look. On the other hand, if the oil is too hot, it will get burnt within very short periods.
- Small Batches: Do not add more prawn crackers than the pan can hold because the cooking oil temperature will drop, prolonging the cooking time or making the crackers cook unevenly.
- Quick Frying: Prawn crackers are deep fried in a short period, about a few seconds, and will almost always puff when fried. Always pay attention and pull them out once they puff up and have turned light brown.
- Draining: To drain, undo the excess oil by inserting the prawn crackers, especially those on slotted spoons or sieves, into a bowl and replacing them with a paper towel to prevent oil from soaking.
- Uniform Slices: Accurate slicing is essential for uniform results. When slicing the cakes, ensure that the slices are uniform and thin, around 1-2mm, so that the pieces are evenly cooked and crispy.
- Storage: The cheerfully fried prawn crackers i.e. should be packed in a container that guarantees freshness and crispness in case they become stale.
What are the key ingredients in prawn crackers?
Role of ground shrimp in prawn crackers
Prawn crackers are made primarily of ground shrimp, which provides a seafood taste and umami. For those who don’t know, when fried, fine shrimp and tapioca flour dough expands and crisps into fluffy, delicious crackers. Factors such as the quality and the degree of freshness of the shrimp affect the flavor, intensity, and overall quality of the prawn crackers. Also, the fat coming from the shrimp is an integral part of the texture, giving every cracker a nice crunch but no distressing hard parts. The finished product is appealing and uniform in taste and texture, with good ground shrimp, making prawn crackers among the most popular snacks worldwide.
Using tapioca flour for a perfect crisp
Tapioca flour is a critical ingredient in preparing prawn crackers since it provides the most suitable texture for the product toast. Such a composition accounts for the crackers’ low density and high expansion capabilities once fried, producing light prawn crackers. Due to the characteristics of gum, the flour ensures that an optimum combination of stiffness and tenderness is attained. Moreover, tapioca flour does not interfere with the flavor of the shrimp but facilitates the fresh flavor of shrimp, especially while cooked with fresh shrimp. Tasty and crunchy rice crackers may be produced when the the correct texture of prawn crackers is adhered to the highest quality tapioca flour.
Seasonings and additives for better taste
To improve the taste of prawn crackers, different condiments and preservatives are added during the preparation. The basic salt is for the basic taste, while other ingredients like sugar supplement that and usually add seasonings like white pepper. In addition to these, another wielder of taste enhancers is MSG, which simply enhances the tasty result of the snacks to be more mouth-watering than it is already. Similar preparations include the powder of garlic or onion or both as decent flavor enhancers. The cracker, oil, or dip may be colored with natural food such as paprika or turmeric to improve the color of the cracker. These ingredients and condiments are well compensated to ensure that the shrimp’s characteristic flavor stands out while making the taste balanced and nice.
Are prawn crackers a healthy snack option?
Nutritional value of shrimp chips
Shrimp chips or prawn crackers are made up of tapioca flour, cilantro, and shrimp paste, usually found in deep-fried form. According to the nutritional composition of shrimp chips, these delicacies are deficient in proteins and fiber. Still, they are rich in carbohydrates and fats, which is rather expected because they are fried in breaded oil. On average, a serving (approximately 1 ounce or 28 grams) contains about 150-160 calories, including 9-10 grams of fats, mostly from deep frying, and carbohydrates of about 15-17 grams. They also contain reasonably low amounts of protein, i.e., 1–2g per serving. Some health benefits, such as the supply of minerals, including calcium and iron, from the shrimp, are counterbalanced by other aspects, such as high levels of dietary salt, which could affect those targeting salt reduction, especially in prawn cracking the whole lot at once.
In summary, shrimp chips can constitute a satisfying snack when included in the healthy diet syndrome, but the health benefits cannot be positive because the food is very high in calories and high in fats. This is to say, a healthy choice when all fried versions are not present, and the baked ones are offered.
Potential allergens in prawn crackers
Prawn crackers are considered one of the most common products where allergenic ingredients could be present and should be noted by consumers. Among those, there is shrimp, a type of shellfish and one of the shellfish allergens that can lead to serious reactions in persons with shellfish allergy, since it is the main culprit. In addition, prawn crackers may also contain tapioca flour, which is usually gluten-free but may be tainted with wheat during manufacturing. Some prawn crackers might also contain other gluten-containing foods like wheat or soy and food additives and flavorings, considered common allergens. Most importantly, for patients with food allergies or food intolerances, it is very important to read the ingredient statement highly. And when it’s not clear whether the product contains such hidden allergens, contact the manufacturer.
Comparing prawn crackers with other fried snacks
Remember those prawn crackers? How do they compare to other fried snacks such as potato and tortilla chips? The answer involves many factors, such as nutrient content, potential allergens, and popularity. Most prawn crackers have almost the same calories as potato chips, about 150 – 160 calories per serving; however, the fat content is usually higher as they are fried. The serving size of potato chips is about 10 grams of fat; in prawn crackers, the fat is about 9 to 10 grams.
Regarding the carbohydrate contents, prawn crackers and potato chips also lie in the same range, offering 15 to 17 grams of these macronutrients per serving. However, prawn chips are known to provide more protein than other chips because of the shrimp content, although there is still less protein, approximately 1 to 2 grams per serving.
Of the two snacks assessed for allergens, prawn crackers derive their allergen from shellfish, which is a known allergen. In contrast, potato and tortilla chips are likely only to have gluten and any other additives as cross-allergens.
In conclusion, prawn crackers and other snacks such as potato and tortilla chips have comparable nutrition while having some differences. Prawn crackers increase protein content but also increase the risk of allergen infection.
How to store prawn crackers?
Proper storage for uncooked prawn crackers
Uncooked prawn crackers should be kept in a cool and dry area at all times, free from skirts of heat and moisture, conditions that would make them helpful to spoil as a product. Using some storage commodity, such as a tight lid jar or a zip lock plastic bag, would assist in promoting the freshness of the crisps to avoid the crispness being lost. Moreover, once fresh prawn crackers are not necessarily refrigerated, such action may help prolong the shelf life of uncooked ones in wet conditions. Furthermore, it is recommended that manufacturers make sure that there are no additional specific storage instructions on the packaging that need to be followed for proper storage.
Keeping prawn crackers crispy after frying
Oil residue should be drained out wherever possible due to the extent of chewing the prawn crisps undergo because the diminutive size necessitates optimizing space within the mouth. Draining these prawns crisps on paper towels or a wire rack as soon as they are done frying is necessary to ensure the prawn crackers are crips after the frying process. The fried prawn snack becomes saturated gas and moisture once there is no air-tight covering after cooling; hence, there is a need to store the fried prawns in closed Tupperware. Another way is to put a paper towel in the container to soak up any wetness, helping keep the shrimp chips packed without air. Moreover, keeping them at room temperature aids in the retention of crispiness for relatively longer periods.
Airtight containers and their importance
The success of foodstuffs such as prawn crackers depends on the usage of malleable, covered vessels called airtight containers. These containers seal off air and moisture, which are among the significant contributors to food deterioration or events of staleness. Pumping out the humidity and depriving the food of oxygen further preserves the crispiness of prawn crackers when stored in airtight containers due to reducing their shelf life. Furthermore, the foods are protected from insects and impurities. Hence, you do not have to worry about food hygiene. In approaching the choice of the dishes, it is better to choose the ones made robustly and well-sealed using silicone gaskets or well-locking lids, as such, to counter the risk of compromising the quality of the food.
Reference Sources
Frequently Asked Questions (FAQs)
Q: What is the composition of prawn crackers? Tell us what they are and where they come from.
A: Prawn crackers or shrimp chips, as they are popularly called, are a snack food and an Indonesian dish. They are thin and crunchy snacks made from prawn or shrimp meat and a starchy substance such as tapioca starch. This crispy snack food has been incorporated into many Asian dishes and is served in many Chinese restaurants as a small side or an appetizer.
Q: What is the process involved in making the prawn crackers?
A: Prawn crackers are usually deep-fried in hot oil, which expands and peels out, making them crunchy. In some instances, the crackers are cooked in batches to avoid undercooking. Because many cooking oils are highly caloric, excess oil in the crackers is absorbed with paper towels after frying for health reasons. For some variants, baking or air frying may be used, as it provides a less caloric option.
Q: Can I make shrimp chips at home, and what ingredients do I need?
A: Yes! Homemade shrimp chips can be made. The main ingredients for a crispy shrimp chips recipe are about ⅔ cups of tapioca starch, real shrimp or prawn meat, salt, and sometimes M.S.G. for flavor. Vegetable oil will also be required for frying. The process of making prawn crackers is rather long. One will begin by making a mixture of the ingredients, then kneading to form a dough, steaming that dough, cutting it into strips, and dehydrating it before frying.
Q: What is the surgery to fry Chinese prawn crackers?
A: Heat cooking oil in a deep pan or work till the temperature reaches about 350 °F (175 °C) to fry Chinese prawn crackers deep correctly. A thermometer should be utilized to stay within the parameters required. Put the dried shrimp chips in oil little by little. They will puff up within a tiny fraction of a second, so take them out as soon as possible using a slotted spoon and place them on paper towels. In this section, care must be taken about how many crackers are fried to avoid excess greasy crackers due to the oil cooling down.
Q: Are there any alternative kinds of prawn chips and shrimp crackers?
A: Yes, there are various kinds of prawn or shrimp chips. Some use other starch types, like potato starch, to thicken the recipe. The taste might also differ; some types may add spices or other seasonings. In some places, you might encounter these colored prawn crackers consumed during festivals like the Chinese New Year.
Q: What method would I utilize to store prawn crackers and ensure they are fresh?
A: Once bought, to ensure that the prawn crackers remain fresh and crunchy, they should be stored in an airtight container at room temperature. This avoids exposure to humidity, which can deplete the crunchiness of food. If you have any raw, unfried, and dried shrimp chips, they can be kept like that for a long time and only need to be put away in a cool place with no water content until they are popped in hot oil.
Q: Are prawn crackers fattening?
A: Sauces come in the most pleasing, colorful, and compelling manner, mainly as a garnish, but within the prawn crackers’ wrapper, it would be expected the garnishes do not suppose weight control. In most cases, at least, it usually is used as starch. Thus, it improves the dehydrated calorie content of the snacks. Though about a gram of protein in dry prawn crackers made with high-starch content, there is comparatively less of it than other forms of prawn snacks. To be safer, give up on such oil snacks and make oven-baked prawn crackers instead.
Q: I cannot make them at home. Where can I find prawn crackers?
A: You can purchase prawn crackers in many Asian grocery stores and most mainstream supermarkets in the international food aisle. Another place where you might find prawn crackers is in Chinese restaurants, where they are generally offered free as a starter meal. You can also purchase ready-made prawn crackers or packs that require you to cook the prawn crackers yourself.
