Ingredients
Method
- Peel the shrimps and remove the veins, chopped or puree with a blender, then empty into a mixing bowl.
- Add in tapioca flour, salt, garlic salt, pepper and baking powder, and knead into a dough.
- Roll the dough into cylindrical tube shape about 1 to 1½ inch (2.5 to 4 cm) in diameter. If the surface cracks, add in 1 tbsp of water at a time and knead. If it is too wet, add 1 tbsp tapioca flour at a time, and knead until it can hold its shape.
- Line the bamboo steamer with trimmed parchment paper or banana leaf. Cut the dough rolls into 2 or more pieces to fit in the bamboo steamer.
- Place the steamer on top of a pot with boiling water, and steam at medium heat (500 -700W for induction cooker), for about 1 hour. Dough will expand in shape and turn red in colour (cooked prawn), slightly translucent and sticky.
- Remove dough from steamer and let it cools. Once cooled, wrap in cling film, optionally put in fridge overnight so it become firmer and easier to slice.
- Cut the tube in halves length wise, and slice into thin semi-circle slices (about 1 mm thick) with a sharp knife or mandolin.
- Line them on cookie sheet for drying in oven, or into trays of the dehydrator. Dry at 130F for 2 hours until it is brittle and snaps easily.
- Let cool and keep in air-tight container or zip log bags until ready to fry.
- To fry, drop the cracker one at a time into heated pot of oil (200F), As soon as it puffs up, remove and drain on a drainer.
Notes
** Nutritional value is for reference and estimates only, it may not be accurate. Please refer to our Nutrition Disclaimer.