How to Make Chinese Prawn Crackers

Chinese Prawn Crackers

The Spruce / Eric Kleinberg

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
2101 Calories
229g Fat
17g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 2101
% Daily Value*
Total Fat 229g 294%
Saturated Fat 16g 81%
Cholesterol 1mg 0%
Sodium 162mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 2g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 1mg 3%
Potassium 55mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chinese prawn crackers, also known as prawn chips and shrimp chips, are those tasty prawn-flavored chips (sometimes in pastel colors) that puff up when deep-fried.

Prawn crackers are an easy snack food to prepare for both kids and adults because you just fry the dehydrated chips purchased from an Asian store. Once they hit the hot oil, they puff up into a delicious treat in a matter of seconds with a texture and flavor that goes very well with beer.

For best results, don't fry too many of the prawn crackers at once, and have a wire strainer or slotted spoon at the ready to quickly remove them from the hot oil. For best results, try frying six to seven chips simultaneously. More than that and it's difficult to quickly remove them from the wok before they start to burn.

Ingredients

  • 4 ounces prawn-flavored chips, such as Ching Kee brand

  • 4 cups neutral oil, or as needed

Steps to Make It

  1. Gather the ingredients.

    Chinese Prawn Crackers ingredients

    The Spruce / Eric Kleinberg

  2. Heat the oil to 350 F/182 C in a wok or deep-sided skillet or Dutch oven. To find out if the oil is hot enough, either test using a deep-fry thermometer or place a cooking chopstick or wooden spoon upright in the middle of the wok. The oil is ready when bubbles start forming around the chopstick or wooden spoon immediately.

    oil in a pan

    The Spruce / Eric Kleinberg

  3. Place several chips into the hot oil, separating them if needed. Deep fry the chips for a few seconds until they puff up (the process takes less than 5 seconds), then remove the chips and drain on paper towels. Layout a fresh paper towel for each batch of chips before deep frying.

    Chinese Prawn Crackers fried in oil

    The Spruce / Eric Kleinberg

Tip

Prawn crackers taste best served warm. If not serving immediately, store in a sealed container and reheat briefly in a 250 F oven before serving.