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Ingredients
Prawn Crackers with Spicy Chutney
- For the chutney
- 1 Red paprika
- 1 yellow paprika
- 1 green paprika
- 3 Tomatoes
- 1 garlic clove
- 1 stalk Celery
- 1 small Eggplant
- 2 Tbsps soybean oil
- ½ tsp freshly grated ginger
- ¼ tsp ground Cumin
- 1 pinch cinnamon
- 1 Red chili pepper (finely chopped)
- 1 Tbsp White vinegar
- 1 Tbsp sugar
- For the prawn crackers
- ¼ l vegetable oil (for frying)
- 100 grams small Prawn cracker (krupuk) (Prawn crackers)
For the chutney: Rinse, quarter, seed and cut the peppers into very small cubes. Blanch the tomatoes in a pot of boiling salted water for 10 seconds. Drain, peel, seed and cut the tomato into small cubes. Peel and finely chop the garlic. Rinse the celery, remove the strings and cut into small cubes. Rinse the eggplant and cut into small cubes. In a saucepan heat the oil and saute the garlic until tender.
Add the peppers, tomato, celery and eggplant along with the ginger, cumin, cinnamon and chile pepper and cook over medium heat, stirring occasionally until the vegetables are tender, about 10 minutes. Add the vinegar and sugar, stir to combine and season to taste. Meanwhile for the prawn crackers, heat the oil in a deep saucepan.
For the prawn crackers: Add the crackers to the oil and cook until puffed. Remove with a skimmer and drain on paper towels. Serve immediately with the chutney.