Prawn Crackers

Stuff

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

Method

  • 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

2 thoughts on “Prawn Crackers

  1. Janine 2 August 2015 / 2:11 pm

    Deano, they were really Delish!! Quite an involved process, makes us appreciate them all the more!

    Like

    • deanoriddell 3 August 2015 / 4:41 pm

      Yeah – well it was the complexity (a lot to go wrong) and the science that attracted me to attempting to make this – hence the massive surprise when they actually work

      The plan was to see if I could make them with other things

      Eg green – spinach or kale
      Red – beetroot
      Orange – carrot

      It also means there is now a hood dehydrator if you want to borrow it

      Like

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