Manora Uncooked Shrimp Chips, Thai prawn crackers in a 500 g bag that puff up in seconds in hot oil, for restaurants, buffets and parties.
The bag is clear in the middle so you can see the hard, pale discs inside, with three large red prawns, a sprig of green peppercorns and garlic printed across them. Manora is written in Thai in big maroon letters, with Uncooked Shrimp Chips in red English capitals above and Chinese characters down the side. The back gives the directions: add a small quantity of crackers to hot fresh oil at about 220 C, fry until fully puffed, which takes about 10 seconds, then drain and serve. As general background, prawn crackers are popular as snacks and side dishes across Southeast Asia and that the slices rapidly expand to a light, crisp texture when fried. Watching them bloom is typically half the appeal. Commonly, Thai and Chinese restaurants fry a basket to set on each table, buffets serve them beside sweet chilli dip, and families fry a big bowl for parties and Ramadan evenings. Fry only a handful at a time, since each disc grows several times larger. Uncooked chips typically keep well on a dry shelf, so a kitchen can fry only what each table needs. The back advises letting fried chips cool before storing them in an airtight container.