PRAWN CRACKERS

These are a complete pain in the arse to make，requiring both loads of patience andtime.Is it worth it？Well，I think so，only so that you can serve prawn crackers that actually contain real prawn，which is a crazy thought，right？

Makes about 15 large crackers

INGREDIENTS

300g raw peeled prawns

100ml water

5g salt，plus extra for seasoning

150g tapioca starch

vegetable oil，for deep-frying

dried shrimp roe powder or dashi powder，for seasoning white pepper

1.Place the prawns in a blender and，with the machine running，slowly add the water and 5g salt until a smooth puree is formed.

2.With the blender still running，slowly add the tapioca starch until you have a smooth dough.

3.Wrap the dough in clingfilm，then flatten and shape to fit your steamer basket and wrap in a second layer of clingfilm.

4.Steam over a high heat for about 40 minutes or until the dough becomes translucent，at which point remove the dough from the steamer and immediately plunge it into iced water.

5.Remove the dough from the iced water and refrigerate it overnight in order to firm it up.

6.Unwrap the dough，then use a sharp knife to cut into 2mm-thick slices.

7.Lay the dough slices on a dehydrator tray and dehydrate at 65C for about 3 hours or until dry.If you do not have a dehydrator，lay the dough slices on a rack set over a roasting tray and place in an oven on its lowest setting with the door slightly ajar.

8.Heat the oil for deep-frying in a deep-fat fryer to 180C.

9.Deep-fry the dough slices，in batches，until they puff up.Remove from the oil and drain on kitchen paper.Season with salt，pepper and dried shrimp roe powder or dashi powder，before serving.

CHEF’S TIP

Once fried and cooled，the crackers can be stored in an airtight container for 2-3 days.

hancheng

See author's posts