By Margarita Lee
Ingredients A:
500g tapioca flour
350g fresh prawns (peeled and deveined)
Ingredients B:
1 tsp baking powder
1 Tbsp sugar
2 Tbsp garlic powder
2 tsp salt
1 Tbsp ground white pepper
2 Tbsp fish sauce
30ml – 40ml water
Method:
- Put the prawns in a food processor and pulse until they become a paste.
- Add the Ingredients B (except for the water) and pulse until you have a very fine sandy texture.
- Gradually add 30ml of water and pulse until you get a thick dough, adding a little more water if necessary. The dough should start to come together to form a ball. You want a soft but not sticky dough that holds its shape rather than falls apart.
- Turn the dough onto a work surface and knead for a few moments until smooth.
Roll the dough into a fat cylinder.
- Steam dough cylinder for 45 minutes – 1 hour
- Allow it to cool and wrap the dough with cling film then chill for several hours or overnight
- Cut the dough into thin slices about 2-3 mm thick using a sharp knife. Alternatively, use a vegetable peeler along its length to create ribbons.
- Arrange the slices on a baking sheet and let them sun dry for 2-3 days. Alternatively, use a dehydrator to speed up the process.
Method for frying cracker :
- Heat oil in a deep fryer or large pot to 180°C.
- Fry the prawn chips in batches until they puff up and turn golden brown, about 1-2 minutes.
- Remove the chips with a slotted spoon and drain on paper towels.
- Allow the chips to cool completely. Store in an airtight container to maintain their crispiness.
- Serve the prawn chips as a snack or appetizer.
