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.