Ingredients:
(Serves 4-8 as an Appetizer)
* 1 box (uncooked) prawn crackers, OR 1 bag prepared prawn/shrimp crisps/chips
* approx. 3/4 cup oil for frying (such as canola)
* 1 package small round rice wraps, also called “Rice Paper”
* 1 cup baby (or small) shrimp (shell removed), fresh, frozen, or canned
* approx. 1/2 cup chopped fresh coriander (cilantro)
* handful of fresh basil leaves, chopped
* 1/3 cup dry roasted unsalted peanuts, ground or roughly chopped
* 1 Tbsp. fish sauce (+ up to 1/2 Tbsp. more to taste)
* squeeze of fresh lime juice (about 1 tsp.), OR substitute fresh lemon juice
* 2-3 cloves garlic (2 large, or 3 small-medium), minced
* 1 tsp. chili sauce OR chili-garlic sauce, OR 1/2 tsp. dried chilli flakes, OR 1/2 tsp. dried cayenne pepper powder (can be omitted if you prefer a mild appetizer)
* pinch of black pepper
Method:
There are 2 ways to cook prawn crackers: If using a microwave: (this is the easier method), simply remove the rather hard, dried crackers from the box, arrange on a plate (don’t pile them on top of each other), and microwave them for 20-30 seconds until they puff up. Make at least 12-15 crackers (or more if you want to sample a few!). If Frying the Crackers: Heat 1/2 to 3/4 cup oil in a small frying pan over medium to high heat. When tiny bubbles begin to form the oil is ready. If you’re unsure about the temperature of the oil, try dipping one of the rice crackers into it. If nothing happens, your oil isn’t hot enough. If the cracker begins to cook and puff up, your oil temperature is perfect. Turn heat down to medium. When oil is hot enough, drop crackers in, 2 or 3 at a time. The crackers look like small, hard coins when you drop them in, but will quickly “open” like flowers into beautiful crackers. Tip: Be sure to remove the crackers as soon as they “open”.
Place cleaned, rinsed and drained shrimp in a mixing bowl.
To the shrimp, add: 1 Tbsp. fish sauce, a squeeze of lime juice (about 1 tsp.), 1 tsp. chili sauce (optional – omit if you prefer it mild), 2-3 minced cloves garlic, and a pinch of black pepper. Stir well. Now add 1/2 to 3/4 cup chopped fresh coriander (cilantro), and a handful of chopped basil.
Mix well to combine, then do a taste-test. If more salt is needed, add 1/2 to 1 Tbsp. more fish sauce. If too salty, add a little more lime juice. If not spicy enough, add more chili sauce.
Pour some hot water into a large bowl (not too hot – you should be able to dip your fingers in it). Now take a rice wrapper and submerge it in the water. Wait 20-30 seconds, or until the “rice paper” has softened and become quite limp. Now remove it from the water, allowing as much water to drip from the wrapper as possible. Spread it flat on a cutting board. Gently slice the rice wrapper in half. Then cut it in half the other way to create 4 small pieces.
Now place these small sections of “rice paper” on the crackers. The rice paper should be quite dry by now. If it’s too sticky to work with, moisten your fingers with a little oil (not water). The rice paper will serve as a kind of “mat” for the shrimp mixture, and will also add to the exquisite taste of this appetizer. Continue in the same way, adding small pieces of rice paper to the crackers until you have 15-20 crackers covered with rice paper. Note: You will soon see why the rice paper is necessary in this recipe. If you try to add the shrimp mixture without it, you’ll find the “wetness” of the shrimp will seem to “burn” a hole right through the cracker!
Now add a little of the shrimp mixture to each cracker (about 1 heaping tsp.). Try to place the mixture on the rice paper, otherwise it will create a hole in the cracker.
As a final touch, add a sprinkling of ground or chopped roasted peanuts on top of the shrimp mixture.
Place the finished appetizer on a serving platter, and pass around.
Note: Excellent paired with wine (try a nice shiraz/syrah) or an ice-cold lager. Makes a superb appetizer to serve at a party, cookout, or family get-together! his beautiful Thai appetizer looks remarkably like oysters. However, the iniital taste (unlike oysters) is crisp and crunchy. Then you’ll get a hit of seafood (shrimp) followed by a wonderful burst of Thai flavors (herbs and spices) – all combining for a taste-explosion in just one bite! A great appetizer to serve at a party, cookout or barbecue, or any social gathering where it will be sure to create a stir and get the party going!
