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