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Light, airy prawn crackers are a crispy, fun snack or appetizer. A family favorite with fresh, seafood-flavored crunch.
Chop the raw shelled prawns finely and process with egg white, salt, sugar, and white pepper in a food processor until a smooth paste forms.
Transfer the paste into a bowl and gradually mix in the tapioca flour by hand, kneading until a smooth, slightly sticky dough comes together.
Roll the dough into a log about 1–1.5 inches in diameter. Wrap tightly in plastic wrap and steam over medium heat for 45 minutes. Allow to cool completely.
Unwrap and chill the cooked prawn log in the refrigerator for at least 2 hours to firm up—this helps with easy slicing and even crisping.
Using a very sharp knife or mandoline, slice the log into paper-thin rounds (about 1/16 inch). Arrange on a tray in a single layer and air-dry for at least 6 hours or until dry and firm.
Heat vegetable oil to 350°F (medium-high heat). Fry the dried slices in small batches, stirring and flipping to prevent sticking. The crackers will puff and float almost immediately—remove after 5–10 seconds before they brown.
Drain on paper towels, cool, and serve immediately for maximum crispness.
