Prawn crackers are considered a snack food, but may accompany takeaway Chinese food in Australia, Germany, Belgium, the Netherlands, Spain, the United Kingdom, and Ireland. The quantity should be sufficient to fry 12 – 15 prawn crackers at a time, ensuring they expand evenly and cook to perfection. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious. If you do not have a thermometer, one old Asian trick to know whether the oil is hot enough is by dipping a chopstick into the oil.

This repackaging of old favourite dishes has also been a huge part of the culinary renaissance of Asia, boosting the popularity of this cuisine worldwide.

This is a traditional prawn cracker recipe (shrimp puffs, prawn chips) that is very common throughout Southeast Asia.

Shrimp chips are usually served with roasted chicken dishes in Chinese restaurants overseas (such as white cut chicken and crispy fried chicken).

The traditional snack is made of ground shrimp, sometimes mixed with cuttlefish, arrowroot flour, tapioca flour, onion, garlic, sugar, fish sauce, cracked black pepper and salt. An all-in-one healthy and delicious noodle salad bowl served with vermicelli noodles, fresh herbs and salad, pickled carrot and daikon, and fried shallots. In Chinese cuisine, prawn crackers may use food colouring (including shades of white, pale pink, green and blue), and tend to be lighter and non-spicy. Besides the classic shrimp Banh Phong Tom, there are some pretty awesome variations of this snack, too.