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Koko Prawn Crackers Recipe
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Perfectly crisp with genuine prawn flavor!|Lighter than store-bought versions!|Dangerously addictive party snack!|Worth the effort, incredibly authentic!|Kids helped make them, disappeared instantly!|Better texture than takeout versions!|Wagamama vibes in my kitchen!|Impressive crunch with every bite!
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Wagamama

Koko Prawn Crackers Recipe

Master how to make authentic koko prawn crackers at home with this quick and easy recipe inspired by Wagamama. These crispy, seafood-infused snacks puff up beautifully when fried and make the perfect appetizer or accompaniment to your favorite Asian dishes. #homemade #prawncracker #easyrecipe

Prep

5 mins

Cook

5 mins

Serve

4

Kcal

120

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g tapioca flour</li><li class="ingredients-single-item">100g dried shrimp, ground into a fine powder (or substitute with shrimp paste)</li><li class="ingredients-single-item">2 cloves garlic, finely minced</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp white pepper</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">120ml hot water</li><li class="ingredients-single-item">2 tbsp vegetable oil, plus extra for frying</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">1 tsp chili powder (optional, for spicy crackers)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a large mixing bowl, combine the tapioca flour, ground dried shrimp, minced garlic, salt, white pepper, sugar, and chili powder (if using). Mix thoroughly so all dry ingredients are well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a small saucepan, bring the water to a boil. Remove from heat and add the vegetable oil and sesame oil to the hot water, then immediately pour this mixture into the dry ingredients while still hot.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Stir vigorously with a wooden spoon until a dough starts to form. Once cool enough to handle, knead the dough on a clean surface dusted with a little tapioca flour for about 5-7 minutes until smooth and elastic. The dough should be firm but pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Divide the dough into 4 equal portions. Roll each portion into a log about 3cm in diameter. Wrap each log tightly in cling film, twisting the ends to create a firm, even cylinder. Make sure there are no air pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Steam the wrapped dough logs for 45 minutes in a steamer basket over simmering water. The dough needs to cook through completely to achieve the right texture for crackers. After steaming, remove and let them cool completely at room temperature, then refrigerate overnight to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> The next day, unwrap the cold logs and slice them as thinly as possible (about 1-2mm) using a very sharp knife. Lay the slices in a single layer on baking sheets or dehydrator trays. Allow them to dry completely in a dehydrator at 60°C for 6-8 hours, or in an oven at the lowest setting (around 50-60°C) with the door slightly ajar until they're completely dry and brittle - this usually takes about 8-10 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> To cook the crackers, heat vegetable oil in a deep pan or wok to 180°C. Test the temperature by dropping in one cracker - it should puff up immediately and float to the surface. Fry the dried slices in small batches for about 5-10 seconds until they expand and become crispy. They cook extremely quickly, so watch carefully!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Remove with a slotted spoon and drain on kitchen paper. Allow to cool completely before storing in an airtight container, where they'll keep crisp for up to two weeks. Serve as a snack or alongside your favorite Wagamama-inspired dishes.</li></ol>
FAQ for
Koko Prawn Crackers Recipe

What ingredients are used in Prawn Crackers from Wagamama?

Wagamama-style prawn crackers require tapioca flour, dried shrimp (or shrimp paste), garlic, salt, white pepper, sugar, hot water, vegetable oil, sesame oil, and optional chili powder for spice. These ingredients create authentic, crispy crackers with a delicate shrimp flavour.

How to cook Prawn Crackers from Wagamama at home?

Learn how to cook Prawn Crackers from Wagamama by mixing tapioca flour with shrimp powder and seasonings, adding hot oil-infused water to form a dough, steaming the shaped logs, chilling overnight, slicing thinly, drying completely, then quickly deep-frying until they puff up. The process takes time but yields restaurant-quality results.

Why do my homemade prawn crackers need to dry before frying?

Drying is crucial for prawn crackers as it removes all moisture, allowing them to puff properly when fried. Without complete drying (either in a dehydrator or low-temperature oven), the crackers won't expand correctly and may remain dense or chewy instead of light and crispy.

Can I make these Asian-style crackers without dried shrimp?

Yes, you can substitute dried shrimp with shrimp paste for authentic flavour. For vegetarian versions, try powdered seaweed (nori) mixed with mushroom powder for umami, or simply season with garlic, salt and pepper for plain crackers that still have the characteristic puffy texture.

How do I know when the oil is at the right temperature for frying crackers?

The ideal oil temperature is 180°C. Test it by dropping in a single dried slice—it should immediately puff up and float to the surface within seconds. If it browns too quickly, the oil is too hot; if it takes longer than 10-15 seconds to expand, the oil isn't hot enough.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Mix thoroughly so all dry ingredients are well incorporated." }, { "@type": "HowToStep", "name": "Prepare liquid mixture", "text": "In a small saucepan, bring the water to a boil. Remove from heat and add the vegetable oil and sesame oil to the hot water, then immediately pour this mixture into the dry ingredients while still hot." }, { "@type": "HowToStep", "name": "Form dough", "text": "Stir vigorously with a wooden spoon until a dough starts to form. Once cool enough to handle, knead the dough on a clean surface dusted with a little tapioca flour for about 5-7 minutes until smooth and elastic. The dough should be firm but pliable." }, { "@type": "HowToStep", "name": "Shape dough", "text": "Divide the dough into 4 equal portions. Roll each portion into a log about 3cm in diameter. Wrap each log tightly in cling film, twisting the ends to create a firm, even cylinder. 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Test the temperature by dropping in one cracker - it should puff up immediately and float to the surface. Fry the dried slices in small batches for about 5-10 seconds until they expand and become crispy. They cook extremely quickly, so watch carefully!" }, { "@type": "HowToStep", "name": "Drain and store", "text": "Remove with a slotted spoon and drain on kitchen paper. Allow to cool completely before storing in an airtight container, where they'll keep crisp for up to two weeks. Serve as a snack or alongside your favorite Wagamama-inspired dishes." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Mei Lin", "datePublished": "2024-06-20", "reviewBody": "These prawn crackers are absolutely fantastic! They have that authentic flavor and perfect crunch that I remember from Wagamama. The recipe takes time but the results are worth every minute spent.", "name": "Authentic and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-15", "reviewBody": "I never thought I could make restaurant-quality prawn crackers at home, but this recipe proved me wrong! My family couldn't believe I made them myself. They disappeared in minutes!", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Larsson", "datePublished": "2024-06-28", "reviewBody": "The detailed instructions made this recipe surprisingly manageable despite seeming complex. I added the chili powder for some heat and they were perfect - just like the ones at Wagamama but even fresher!", "name": "Perfect Crunch and Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-06-10", "reviewBody": "These prawn crackers were the star of my dinner party! The overnight refrigeration and drying steps are crucial for getting that perfect texture. Will definitely make these again for special occasions.", "name": "Dinner Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anya Petrova", "datePublished": "2024-06-25", "reviewBody": "I've tried several prawn cracker recipes before but this one is by far the most authentic. The combination of dried shrimp and garlic creates that umami flavor that's impossible to resist. Absolutely worth the effort!", "name": "Best Homemade Crackers Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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