🍳 How to Fry Prawn Crackers 1. Heat the oil: Pour about 2 to 3 inches of vegetable, canola, or peanut oil into a deep pan or wok. Heat it to 350°F to 375°F (175°C to 190°C). • Tip: Test the oil by dropping one cracker in. If it immediately sizzles and expands, the oil is ready. If it sinks or turns brown quickly, the oil is too cold or too hot. 2. Fry in small batches: Drop 4 to 6 raw discs into the hot oil. Do not overcrowd the pan, as they grow up to 3 to 4 times their original size. 3. Quick expansion: The crackers will puff up completely within 3 to 5 seconds. Use tongs or a slotted spoon to flip them once so they cook evenly. 4. Drain and cool: Remove them immediately before they turn brown. Drain them on paper towels to remove excess oil. 🍯 Simple Dipping Sauce Recipes Pair your fresh prawn crackers with one of these quick, crowd-pleasing sauces: • Sweet Chili Sauce (Classic & Easy): • 1/4 cup store-bought Thai sweet chili sauce • A squeeze of fresh lime juice • A dash of fish sauce (optional, for depth) • Spicy Garlic Mayo (Creamy & Zesty): • 1/4 cup mayonnaise • 1 teaspoon Sriracha or chili paste • 1/2 teaspoon minced garlic • A tiny splash of rice vinegar or lemon juice • Sweet & Sour Vinegar (Filipino Style): • 1/4 cup white or cane vinegar • 1 clove garlic, finely minced • 1/2 teaspoon sugar • A pinch of salt and freshly cracked black pepper