Cheese Paper and Crab Crackers

Crunchy Crackers and Crisps are a great accompaniment to a nice cool summer drink. 😉

Not only are they easy to make, they also keep a long time in their pre-cooked state, so you can make up a large batch then store them in an air-tight container until needed.

Paper Cheese Laocook

Cheese Paper“.

Cheese Paper Laocook

They look very light, but they are packed with flavour.

They are extremely easy to make and only require a few seconds of frying. Another great thing about them is that they can be shaped whilst still hot (whilst wearing protective gloves! 🙂 )

To make the Cheese Paper, Egg White is brushed on to both sides of Vietnamese Style Rice Paper, which is then topped with grated Parmesan Cheese. Allow to semi-dry for about 30 minutes before cutting (this makes them easier to handle). Once cut, allow to fully dry (we dry them for about 3 hours in an oven heated to 60ºC).

Deep fry in hot oil until golden brown, and if needed shape whilst still hot. You could shape them in to cones, and fill those with a nice Tuna Tartare or an Avocado Mousse. Be careful though, they become fragile when cooled.


Carrying on the theme of our Homemade Prawn Crackers, we have now started doing Crackers with Crab Meat.

Drying Crab Crackers Laocook

Discs of Crab Crackers after drying.

Dried Rice Crackers Laocook

Though these Crackers have an orange tinge, no food colouring has been added. The colour comes from the actual Crab meat that is used. The same applies to our Prawn Crackers, they look pink when uncooked.

However, when cooked and fluffed up, they change dramatically.

Crab Crackers Laocook

We normally serve ours as is, but when cooked and still warm, they can be dusted with a little Paprika or Curry powder to add some extra flavour and colour.

Cracking eh! 😆


3 thoughts on “Cheese Paper and Crab Crackers

  1. Hey thanks!

    Ideas are what keep us going, saying that, not all ideas work, this site only sees the good ones…. 😆 the bad ones are “laid to rest”.

  2. Hey can you create a new dish and name it after me,
    Can you call it the Singhavara special.
    Or the VanSingh Special.

    Look forward to seeing you guys again, i will make effort to jet across soon.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s