The recipe is a guideline for ingredient ratios. The aim is to try to keep the ratio of prawn meat to tapioca starch at 1:1 or less (ie more prawn than tapioca starch).
- 1 kg whole prawns to yield 500g prawn meat after deheading and shelling
- 500g tapioca starch – 100 g for making paste & 400 g for making dough
- 200ml prawn stock (made from heads and shells)
- 3 – 4 tspn salt or to taste
- ground white pepper
- 2 tspn baking powder
- Prepare Prawn Stock from the prawn heads & shells – drain and reduce to 200 ml
- Dry the prawn meat with a kitchen towel – the dryer the better
- Weigh out 100 g of tapioca starch for 500 g prawn meat – if you have less prawn meat then use proportionately less.
- Sift the starch into a small bowl.
- Gradually add boiling hot prawn stock to the starch to make a sticky paste.
- In a food processor fitted with a steel blade, blend the prawn meat together with salt and pepper to a fine paste.
- Add the tapioca starch paste that you have made in the previous step and blend until the mixture well combined and homogenous.
- Sift 400 g tapioca starch, salt, pepper and baking powder in a large bowl.
- Gradually work the sifted starch into the prawn paste until you get a malleable dough. You don’t want the dough to be too dry: add only enough starch to take the dough to a state where it can be easily handled and formed into rolls.
- Form the dough into cylindrical rolls of between 3 to 5 cm in dia using a sushi mat lined with cling film.
- Lightly grease the base of steamer trays or line them with damp muslin. Make sure the rolls are spaced well apart as they will double in size
- Steam the rolls over rapidly boiling water for about 45 minutes to 1 hour
- Place the cooked rolls on a wire rack to cool completely. Wrap each roll with cling film and refrigerate overnight.
- Using a sharp knife, slice the rolls into slices of around 1 mm thickness.
- Dry the crackers in a dehydrator at the lowest setting (35ºC) for at least 18 hours.
- When they are completely dry and hard, store them in an air-tight container in a cool dry place until required
- Deep fry in batches of 4 or 5 at a time