Thursday, April 27, 2006

Prawn Crackers ~ 'Har Pang'

This is the first time I have ever tried making har pang or keropok. I have always wondered how they were made. The only contact I have ever had with prawn crackers were the dry ones you buy from the shops. These crackers are light, crunchy and very flavoursome and very 'moreish'. Best prawn crackers I have ever had for a long time. This recipe is from Chips at kc


Homemade Prawn Crackers

Ingredients
300 g prawn meat
1/3 Tbsp salt
½ tsp ground white pepper
¼ tsp monosodium glutamate or ½ Tbsp sugar
300 g tapioca flour
½ tsp baking powder
¼ cup boiling water
Red food coloring (optional)

Method
1. Pound (or use a food processor)prawns to a fine smooth paste. Season with salt, pepper and monosodium glutamate.

2. Put tapioca flour into a large mixing bowl. Stir in baking powder. Add prawn paste and knead together.

3. Gradually add boiling water, stirring continuously with a wooden spoon as you do so.

4. When cool enough to handle, continue kneading until dough is firm and smooth and the prawn paste is distributed evenly throughout . (If you have a powerful food processor, the dough can be mixed and kneaded in it)

5. Divide the dough into 3 portions and roll each into a long roll about 5 cm in diameter. Make sure that the roll is very smooth and there are no cracks on the surface.

6. Put on a greased tray and steam over high heat for about 1½ hours or until cooked through (there should not be any white specks of flour).

7. Remove from the steamer and brush with red food coloring, if desired.

after steaming.....

8. Leave to cool and chill, uncovered, in the fridge overnight to set and dry out a little.

9. Slice into thin slices, about 1 mm, with a sharp knife or with a manual vegetable slicer. Lay out on trays and dry in the sun until thoroughly dried.

Sliced, uncooked har pangcut and laid out to dry.....

10. Deep fry in hot oil until it expands. Store in airtight containers.

Notes
1) Mixing with boiling water partially "cooks" the dough and helps to reduce the steaming time quite considerably.
2) Depending on how wet your prawn paste is you may need to add more or less water. DO NOT add more taipoca flour.
3) Make sure the prawn paste is absolutely smooth.
4) The dried crackers can be stored in airtight containers for 1 -2 years, in the freezer even longer. Sun them again for a day before deep frying.


Recipe by : Chips @kitchencaper (adapted)


Redneck says ……

We do not use any MSG in our cooking so used the sugar option in this recipe. They were so delicious - I was unable to stop eating!

6 Comments:

greedy said...

hi sinner my first batch of har pang was absolutely disaster. added too much water and whole thing was very gooey and unmanageable. then rested 2 days and had a go at it again. tis time round was better. did the whole process and finally come the frying part. the taste was very good. only had a slight prob. the middle of the fried crackers were a bit chewy. i actually had sun it for 2 days. pls advise many thanks again.

Sinner said...

Hi greedy,

Did the middle not fluff up during the frying process ? Maybe you need to keep it out in the sun to dry it a bit more. See whether it will help.

With mine, I have stored it in an airtight bag for more than a year and when I take it out to fry, it is still crunchy all over.

Other than the fact it might still have some moisture, I can't think of any other reason.

greedy said...

ok thanks for the advise. will try to be patient and sun it for a few more days if kids dont bug me for it.

Sinner said...

greedy, tell them you ran out of oil ;)

Andrew said...

Hi all,

Just want to share something my grandma use to do when making her famous prawn crackers for Chinese New Year. Don't throw the prawn shells away. Boil them and use the stock to add to the paste rather than just plain water. Also add cut cili padi to the paste but sparingly. My grandma will sun them after they are cut over a few weeks until it is very very dry. By the way, great blog and recipes.

Andrew, Muar.

Sinner said...

Great tip, Andrew. Thank you :)

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