Homemade prawn crackers. Now my girl know the process and step. She is vy enjoy. Homemade more clean n 100 % fresh prawn. 500 grams x raw, peeled deveined prawns350 grams x tapioca flour/starch (with 80 grams more on standby)2-3 tablespoons x sea salt2 teaspoons x white pepperMethod:Using a large knife or mortar and pestle, chop/pound the raw prawns meat until a paste is formed. It doesn’t have to be completely smooth, just work it until you can schmoosh the flesh around easily. It shouldn’t take more than five minutes to get to this point.Place the prawn paste into a large mixing bowl. Add the tapioca flour, white pepper and sea salt to taste.Using clean hands, combine the mixture. Use the heel of your hand to knead the dough together for five minutes until completely incorporated.The dough should feel slightly tacky but not very moist. If it still feels quite cool and wet, knead in a little more flour – 20 grams at a time. The more flour you use, the puffier the crackers will be, but the prawn flavour will be lessened.Split the dough in half and fashion into flattish logs, about an inch in height.Heat up a wok or large pot with water to steam the prawn logs.Lightly oil a plate or bamboo steamer and place the prawn dough in the middle, leaving at least an inch between the two logs as they will expand slightly upon steaming.Steam the prawn dough for 30-40 minutes until firm and completely cooked.Cool the prawn logs overnight in the fridge, covered.The next day, use a sharp knife/cleaver/mandoline to create thin crackers, about 1mm-2mm in thickness.Place the sliced onto a baking sheet and dry the prawn slices in the sun for 3 days until the crackers ‘snap’ when bent. The drier they are, the better the end result will keep.To fry, heat up 500ml-1 litre of vegetable oil (sunflower, peanut, safflower or rice bran oil are all good choices) in a pot or wok until hot. Drop the crackers into the oil one by one. They should swell up almost immediately. If not, the oil isn’t hot enough yet.Move the crackers about quickly in the oil and when they stop expanding, they’re ready. Drain briefly on a large plate lined with a paper towel.Serve immediately. They’ll keep for 2-3 days in an airtight container
Posted on: Tue, 07 Oct 2014 13:01:41 +0000
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