Puffed bacon crackers

This is one of the easiest ways to make your own variant of prawn crackers. Prawn crackers are made from tapioca flour and these are made from rice but they produce the same light and crispy result. In Vietnam, you can often see people making rice paper at the side of the road. They make a paste from rice flour and water, spread it out on woven mats (you can see the structure on the rice paper), and leave it to dry in the sun. What we do is moisten the rice sheets with egg white, sprinkle them with a flavouring, and then leave them to dry again. They can then be deep-fried so that you have crackers with the flavour of your choice. You can make large quantities in one go as the uncooked crackers can be kept for a long time.

Recipe for 20 pieces.

Puffed bacon crackers

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sheets of rice paper



egg whites, pasteurised



bacon rind granules

Preparation method

  • Finely grind the bacon rind granules in a food processor or coffee grinder.
  • Place the sheets of rice paper on long strips of greaseproof paper and brush with egg white on both sides.
  • Immediately sprinkle with the ground bacon rind.
  • Leave the sheets to dry completely. This will take approximately two hours.
  • Heat a neutral oil to 190°C and immerse the rice sheets in the oil one by one until they expand fully. This will take approximately three seconds.
  • Remove from the oil immediately and drain on paper towels.

Serving suggestions

  • Delicious as a cocktail snack with a dab of sour cream.
  • Use as a crispy garnish for starters or salads.
  • As a garnish for main dishes, e.g. with components of pike perch, pork belly, tomato, oxheart cabbage, potato, or celeriac.

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