Homemade Prawn Crackers Recipe (4-Ingredient Only!)

Prawn Crackers are airy, crunchy snacks made from shrimp and tapioca flour, perfect for seafood lovers. These delicate, puffed chips have a savory, ocean-kissed flavor and a satisfyingly crisp bite—ideal as a party appetizer, side snack, or unique topping for salads and soups.

Why Everyone Will Love This Recipe

• Light and crispy texture that practically melts in your mouth.
• Packed with shrimp flavor without being heavy.
• Gluten-free thanks to tapioca flour.
• Great for parties, snacking, or garnishing dishes.

What Are Prawn Crackers?

Shrimp clouds are similar to prawn crackers found in Southeast Asian cuisine. The process of steaming, drying, and frying creates a puffed, crunchy texture that’s incredibly addictive. Unlike store-bought versions, these homemade shrimp clouds are free from preservatives and have a fresher, more intense flavor.

Cooking Tips

• Slice the dough as thinly as possible for maximum puff when frying.
• Make sure the oil is hot enough (around 350°F / 175°C) so the chips expand instantly.
• Drying the slices thoroughly before frying ensures the best texture.
• Store in an airtight container to keep them crisp.

Frequently Asked Questions

Can I Use Frozen Shrimp?

Yes, just thaw completely and pat dry before blending.

Why Do My Shrimp Clouds Not Puff Up?

They may be too thick or not fully dried before frying.

Can I Make These Ahead of Time?

Yes, you can dry the slices and store them in an airtight container for up to a week before frying.

Are They Spicy?

Not by default, but you can add chili flakes or cayenne to the dough for heat.

Can I Bake Them Instead of Frying?

They won’t puff as much, but you can bake at a high temperature for a lighter option.

How to Store

Once fried and cooled, store shrimp clouds in an airtight container at room temperature for up to 3 days.

How to Freeze

You can freeze the uncooked, dried slices in a freezer bag for up to 1 month. Fry directly from frozen.

How to Make Prawn Crackers

In a food processor, blend cleaned shrimp until smooth. Transfer to a mixing bowl.

Add tapioca flour, salt, and pepper. Mix until a dough forms, then knead until compact.

Divide the dough in half and roll each portion slightly on a work surface.

Place dough pieces in a steamer, cover, and steam for 1 hour.

Wrap each piece in plastic wrap and refrigerate for 12 hours.

Slice the chilled dough into very thin pieces. Arrange on a parchment-lined baking tray and bake at 120°F (60°C) for 1 hour. Let cool completely.

Heat oil to 350°F (175°C) and fry slices until puffed and crisp.

Drain on paper towels and serve.