The making process..
The tricky part is slicing prawn cracker into thin slices that neither too thin (too quickly melt in your mouth) nor too thick (difficult to expand)
Then dry directly in sun.
You know what, after I chosen the first 3 trays with perfect prawn cracker slices then brought out to sun dry. After half an hour, i went out to check and realized that all have been gone missing as all of them already in my dog's stomach , sob sob . My friend Yan told me this is the best joke of the year, LOL
Homemade Prawn Crackers 自制虾饼
400g small white prawns, only flesh, drained dry400g tapioca flour
10g fine salt or to taste1tsp white ground pepper ( I use Sarawak white pepper)1tsp sugar1/4tsp msg, optional
- Put prawn in a food processor, add in all the seasonings, process till fine paste.
- Transfer prawn paste in a mixing bowl, slowly add in tapioca flour, and mix until mixture come together and form into soft dough.
- Taste the raw dough, add more salt if less salty. As after frying, it will taste less salty.
- Shape the dough into two equal long rolls, pressing and slapping the rolls as to eliminate air bubbles.
- Place rolls on a steaming tray (leave some gap in between), steam over medium high heat for 100mins (make sure steam them for long hours as the dough must cooked well then only can turn into crackers ).
- When the rolls are cool, place in a plastic container, and store in fridge overnight to firm up.
- Use a sharp knife, slice into thin slices, neither not too thin nor too thick.
- Lay them on metal tray, and dry directly in the sun. It takes 1-2 days of drying. To test whether they are ready or not, just take few pieces and deep fry them.
- Deep fry the prawn crackers in hot oil till they expand. Store in air-tight container.Recipe learnt from my niece, by Sonia ak.a. Nasi Lemak Lover
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。
Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House