Wagamama

Koko Prawn Crackers Recipe

Master how to make authentic koko prawn crackers at home with this quick and easy recipe. Learn the secrets to achieving that perfect crispy texture and delicate seafood flavor. These traditional Asian snacks puff up beautifully when fried, creating an irresistible appetizer that's ready in minutes.

Prep

5 mins

Cook

2 mins

Serve

Kcal

120

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g tapioca flour</li><li class="ingredients-single-item">100g dried prawns, finely ground</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">120ml hot water</li><li class="ingredients-single-item">1 tbsp vegetable oil (for kneading)</li><li class="ingredients-single-item">1 litre vegetable oil (for deep frying)</li><li class="ingredients-single-item">Sweet chili sauce (for serving)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a food processor, grind the dried prawns until they form a fine powder. This will give your crackers that authentic seafood flavor that makes Wagamama's koko prawn crackers so delicious.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large mixing bowl, combine the tapioca flour, ground dried prawns, salt, sugar, and garlic powder. Mix thoroughly until all dry ingredients are well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Gradually add the hot water to the dry mixture while stirring constantly with a wooden spoon. The mixture will initially look lumpy and uneven - this is completely normal. Keep mixing until it starts to come together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Once the dough is cool enough to handle, drizzle 1 tablespoon of vegetable oil onto your work surface and transfer the dough onto it. Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. The oil prevents the dough from sticking to your hands and the work surface.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Shape the dough into a log about 4-5cm in diameter. Wrap it tightly in cling film and refrigerate for at least 2 hours, or ideally overnight. This resting period allows the flavors to develop and makes the dough easier to slice.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Preheat your oven to its lowest setting (around 50-60°C). Take the dough log out of the refrigerator and slice it as thinly as possible (about 1-2mm thick) using a sharp knife. Place the slices on baking sheets lined with parchment paper, making sure they don't overlap.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Bake the slices in the preheated oven for 2-3 hours, or until they're completely dry and hard. Flip them halfway through to ensure even drying. Alternatively, you can use a food dehydrator if you have one.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Once the crackers are completely dry, heat the vegetable oil in a deep pan or wok to 180°C. To test if the oil is ready, drop a small piece of cracker in – it should immediately puff up and rise to the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Fry the dried crackers in small batches for about 5-10 seconds until they puff up and expand to about twice their original size. Be careful not to overcrowd the pan as this will lower the oil temperature and result in greasy crackers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Remove the crackers with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Allow them to cool completely before storing in an airtight container. Serve with sweet chili sauce on the side, just like they do at Wagamama.</li></ol>

FAQ for

Koko Prawn Crackers Recipe

What ingredients are used in Koko Prawn Crackers from Wagamama?

Wagamama's Koko Prawn Crackers require tapioca flour, dried prawns, salt, sugar, garlic powder, hot water, vegetable oil for both kneading and frying, and sweet chilli sauce for serving. The ground dried prawns give these crackers their distinctive seafood flavour.

How to cook Koko Prawn Crackers from Wagamama at home?

Learn how to cook Koko Prawn Crackers from Wagamama by combining tapioca flour with ground dried prawns, kneading the dough with hot water, refrigerating, slicing thinly, dehydrating in a low oven, and finally deep-frying until they puff up. The process takes time but rewards you with authentic, restaurant-quality prawn crackers.

Why do homemade prawn crackers need to be dried before frying?

Drying removes moisture from the crackers, which is essential for them to puff up properly when fried. Without proper drying (either in a low oven or dehydrator), the crackers won't expand and may remain dense and oily rather than light and crispy.

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

Yes, you can substitute dried prawns with shrimp paste or even vegetarian alternatives like mushroom powder for an umami flavour. However, the authentic seafood taste will differ. For completely vegetarian crackers, try seaweed powder or nutritional yeast.

How long do homemade prawn crackers stay fresh?

Properly stored in an airtight container, fried prawn crackers remain fresh for up to 2 weeks. For longer storage, keep the dried but unfried crackers in an airtight container for up to 3 months, then fry them when needed. They may lose crispness if exposed to humidity.

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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    {
      "@type": "HowToStep",
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      "text": "Bake the slices in the preheated oven for 2-3 hours, or until they're completely dry and hard. Flip them halfway through to ensure even drying. Alternatively, you can use a food dehydrator if you have one."
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    {
      "@type": "Review",
      "author": "Sven Johansson",
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      "reviewBody": "My family couldn't believe I made these at home! They puffed up perfectly when fried and had that satisfying crunch. Will definitely be making these for our next gathering.",
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      "author": "Amara Okafor",
      "datePublished": "2024-05-20",
      "reviewBody": "I've tried several prawn cracker recipes before but this one is by far the best. The garlic powder adds a wonderful depth of flavor that really complements the prawn taste.",
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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. Learn the secrets to achieving that perfect crispy texture and delicate seafood flavor. These traditional Asian snacks puff up beautifully when fried, creating an irresistible appetizer that's ready in minutes.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Koko Prawn Crackers from Wagamama?

How to cook Koko Prawn Crackers from Wagamama at home?

Why do homemade prawn crackers need to be dried before frying?

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

How long do homemade prawn crackers stay fresh?