  |
| 600 g Fresh Prawns unshell .. I got 320 g Fresh Prawns |
 |
| Blended fresh prawn with 100 g plain water |
After blend I got 320 g prawn paste
Seasoning ...salt, sugar and chicken granules
Mixed all flour, prawn paste and seasoning to combine until they they form a dough.
This dough is not ready as there are still cracks and not smooth. Tap tap your palms with some plain water and kept knead until smooth. (If it is too wet tap tap some tapioca flours instead and kept kneading until smooth.)
This is how it must look, smooth and doesn't stick to your palms then you know it's ready to roll into a log shape.
Roll into a log shape or you may also roll thicker roll shape as per your own preference.
Steaming time depend on the thickness of our dough. Well mine took estimated 1 hour. I used a parchment paper to roll the dough when steaming to prevent the dough wet from the steamer water. Some may be using boiling method ..but I personally think by steaming the taste remain as there are.
Store them in the fridge to chill overnight.
Remove from the fridge, let is cool down at room temperature before slicing. You must sliced them as thin as possible to achieve crispyness.
 |
Tara......Here is how it looks like.. Sliced as thinly as possible using a super sharp knife. The thinner you sliced them the crispier it will be.. Nevertheless what you may see here looks slightly as if it looks thick ..it's ok ..because as you dried them in the hot sun it will dried up the width of this sliced will looks thinner. |
This is how my crackers looks after 2-3 days drying under hot sun. I manage to get roughly only 400 g after drying.
How to 1 fry my dried Prawn Crackers
Recipe for my Prawn Crackers.
320 g prawns
400 - 450 g Tapioca flour
2 tsp salt
2 tsp sugar
100 g water
1 1/2 Chicken stock granules.
1 tbsp corn oil.