Prawn Crackers

Xia Pian

125g dried prawn crackers

600 ml(1 pint) groundnut or vegetable oil

Try these prawn crackers as a wonderful alternative to the usual crisps, nachos or crackers as an ideal snack to serve with drinks, or use to garnish any dish. Dried prawn crackers come in many different shapes and colours, but I prefer the natural pink ones.

1. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, testthe oil by dropping a dried prawn cracker in the oil. It should puff up and float to the surface immediately.

2. When the oil is ready, drop a handful of the crackers in, scoop them out immediately with a slotted spoon and drain them on a baking sheet lined with kitchen paper. Repeat until they have all been fried.

3. The oil can be saved and used for cooking fish or prawn dishes(do not use for any other dishes); simply leave it to cool and then filter it through a muslin or fine sieve into a jar. Cover tightly and keep in a cool, dry place. If kept in the refrigerator it will become cloudy, but it will clarify again when the oil returns to room temperature.

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