Fried Rice Crackers

Ingredients

• 1 pound dried rice crackers (banh trang phong or similar puffed rice crackers)
• 2 cups vegetable oil, for frying
• 1/2 cup granulated sugar
• 3 tablespoons fish sauce
• 2 tablespoons water
• 1 tablespoon fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon chile flakes
• 1/4 cup roasted peanuts, crushed
• 2 tablespoons dried shrimp, finely chopped
• 2 tablespoons scallions, thinly sliced
• 1 tablespoon fried shallots

Method

1. 1

   If using whole dried rice crackers that need pre-drying, lay them out on a baking sheet and let air-dry at room temperature for 20 minutes to ensure maximum puff when fried.

2. 2

   In a small saucepan, combine the sugar, fish sauce, water, and lime juice. Warm over medium-low heat, stirring, until the sugar fully dissolves, about 2 minutes.

   2:00 · Dissolve sugar
3. 3

   Add the minced garlic and chile flakes to the sauce and simmer gently for 2 minutes until slightly thickened. Remove from heat and set aside.

   2:00 · Simmer sauce
4. 4

   Heat the vegetable oil in a 9-inch skillet or wok over medium-high heat to 350°F.

   5:00 · Heat oil
5. 5

   Fry the rice crackers one at a time, pressing gently with a spatula so they puff evenly; they should expand and crisp within 5 to 10 seconds.

   0:05 · Fry each cracker
6. 6

   Transfer fried crackers immediately to a paper towel-lined tray to drain excess oil, keeping them in a single layer so they stay crisp.

7. 7

   Repeat frying in batches with the remaining crackers, allowing the oil to return to temperature between batches.

8. 8

   Working quickly while the crackers are still warm, drizzle the sauce over them and gently toss or brush to coat evenly without shattering the crackers.

9. 9

   Sprinkle the coated crackers with crushed peanuts, dried shrimp, scallions, and fried shallots.

10. 10

    Let the crackers sit for 5 minutes to allow the glaze to set slightly before serving.

    5:00 · Let glaze set