The research was conducted to develop a unique product - non vegetarian wafer based on prawns. Prawns are fresh water crustaceans which are deep fried with starch and other ingredients. The product was made as an extruded snack product having very high protein content in different shapes like shell, twisters. Different process parameters were studied and it was found that ideal temperature of the extruder was optimized as 120-135°C at centre. Optimum oven speed and temperature were 30 rpm and 90-95°C respectivily while 210°C was the optimum temperature for 8-10 seconds. Along with the process and the product formulation, a flavor which complemented the taste of the sea food and enhances the product acceptability has also been developed. Some additives were identified which could enhance the palatability of productby making it crispy and non-sticky. As the taste and aroma of prawns were very strong, seasoning was chosen in such a way that the after-taste of prawns was supressed.