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.
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.
Discs of Crab Crackers after drying.
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.
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! 😆