Prawn Crackers Recipe 365
PRAWN CRACKERS RECIPE
Steps:
- Place prawns, water, salt, white pepper, and oil in a blender or food processor and blend into a homogenous paste. Transfer to a large bowl.
- Add the tapioca starch and mix to form a dough, it should not be too soft or sticky. You may have to add more water or tapioca flour. Knead several times until smooth.
- Roll the dough into a log, about 4 cm in diameter. Divide into two logs and roll to smoothen again.
- Bring a pot of water to a boil over medium heat. Unwrap the dough and cook for 20-30 minutes turning it from time to time.
- Transfer to a plate lined with parchment paper or greased lightly with oil and let it cool down completely. Refrigerate overnight to dry out for easy slicing.
- Using a mandolin slicer, cut the dough into thin round slices. Place the slices on a rack and sun-dry for 6-12 hours or until totally dried out. You can also use your oven set to the lowest temperature (with fan is better) or a food dehydrator.
- Heat about 2-3 inches of oil and fry the dried dough slices in hot oil for a few seconds after they float and remove from oil using a spider ladle.
- Transfer to a colander to remove excess oil. Sprinkle some salt if needed and serve.
Nutrition Facts : Calories 132 kcal, Carbohydrate 28 g, Protein 4 g, Fat 1 g, SaturatedFat 0.1 g, TransFat 0.01 g, Cholesterol 39 mg, Sodium 767 mg, Fiber 0.02 g, UnsaturatedFat 0.5 g, ServingSize 1 serving
FRIED PRAWN CRACKERS
These crackers are a great snack to have on hand. Keep a box in the pantry and fry them up when friends stop by.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Yield Serves 12 to 16
Number Of Ingredients 2
Steps:
- Heat 1/2 inch oil in a small skillet over medium. When oil shimmers, add a few prawn crackers and cook just until puffed, about 15 seconds. Transfer to paper towels; let drain and cool. Serve immediately, or store in an airtight container at room temperature up to 3 days.
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- Add the peeled shrimp or prawns to a food processor. Process until you have achieved a fine paste.
- Steam the dough rolls for about an hour. You will notice that the color and texture of your rolls will change quite a bit throughout the steaming process. Add more water, as needed.
- Dry the slices using the sun, a dehydrator, or an oven at the lowest heat setting. If sun-drying the crackers, cover them with netting to keep insects away.They may curl up a little. You can flip them halfway through to get them to dry more evenly. They should dry up into hard little disks.
- Once completely dry, you can deep fry the prawn crackers.Use enough oil so that your crackers can be submerged in the oil completely. To achieve the right temperature (around 360ºF/180ºC), wait until a small piece of cracker sinks down in the oil and then immediately floats up to the surface and begins to expand. You may have to press down on the crackers to submerge them completely in the oil. If they aren't fully submerged, they may not expand completely, leaving dry, hard, un-fried areas.
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