Fried Prawn Crackers Recipes

FRIED PRAWN CRACKERS FOR CHINESE NEW YEAR

Steps:

• Heat the oil to 325 degrees Fahrenheit, and adjust your burner to maintain a constant temperature. You can use a thermometer to monitor the oil temperature for optimum frying.
• Prepare a sheet pan by lining it with paper towels. You will also need a spider or a large spoon to handle the shrimp chips when frying.
• Place 8 to 10 chips in the spider and drop them into the hot oil. Give them a gentle stir. Almost immediately, you will see the chips expand and float to the top of the oil.
• Use your spider to quickly scoop them out of the oil before they get scorched or burned. Shake off as much of the excess oil as possible, and transfer them to your prepared sheet pan. Fry the chips in batches until you have enough, and transfer the cooled chips to a basket and serve.

FRIED PRAWN CRACKERS

Steps:

• Heat 1/2 inch oil in a small skillet over medium. When oil shimmers, add a few prawn crackers and cook just until puffed, about 15 seconds. Transfer to paper towels; let drain and cool. Serve immediately, or store in an airtight container at room temperature up to 3 days.

EASY FRIED SHRIMP

Steps:

• Peel, devein and wash shrimp.
• In a medium bowl beat eggs with a fork until well blended.
• Put shrimp in eggs and mix so all shrimp is coated with eggs.
• Put saltine crackers in plastic bag and crush with rolling pin.
• Don't roll them too fine.
• Heat oil in pan.
• Add shrimp to the cracker crumbs, a few at a time and coat well.
• Drop into hot oil and fry until golden brown.
• Remove and drain on paper towels.
• Do not over cook as this toughens the shrimp.
• The amount of crackers and eggs you use depends on the amount of shrimp you want to fry.
• The more shrimp, the more crackers and eggs.
• Preparation time also depends on the amount of shrimp you are frying.

CRACKER BREADED DEEP-FRIED SHRIMP

Steps:

• Peel the shrimp, devein and leave the tails on .
• In a bowl mix together the crushed Ritz crackers, flour, 1/4 teaspoon black pepper and seasoned salt.
• In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 teaspoon black pepper until well combined.
• Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.
• Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees.
• Holding the shrimp by the tail carefully place the shrimp into hot oil.
• Fry in batches for about 1-2 minutes or until golden brown.
• Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).

EGG-FRIED CAULIFLOWER RICE WITH PRAWN CRACKER CRUMBS

Steps:

• Put the kettle on to boil. Put the beans and peas in a large sieve then pour over the boiled water to defrost them. Drain and set aside.
• Heat 1 tsp oil in a large, non-stick frying pan or wok. Add the bacon and fry for 2-3 mins. Add another 1 tsp oil and cook the onion and carrots for 1-2 mins until slightly softened, then push the veg and bacon to one side of the pan. Add the final 1 tsp oil, then pour in the egg, stirring constantly to scramble it.
• Pulse the cauliflower in a food processor until it resembles rice. Add the cauliflower and soy to the pan, and stir together. Add the green beans and peas, and cook, stirring, for 1-2 mins until hot through. Divide between two plates and serve with sweet chilli sauce for drizzling. Break the prawn crackers into rough crumbs. The crackers absorb moisture quickly so, to keep them crunchy, it's best to serve them in a dish on the side to sprinkle over the rice while eating.