- ⅓ cup Warm Water
- ½ tspn Sugar
- ½ tspn Instant Yeast
- 1 cup Gluten Free Flour (I use Orgrans) – use plain Flour (for non Gluten free)
- ⅓ tspn Salt
- 2 cups Water (for Baking Soda “bath”)
- 1 Tbspn Baking Soda
- Egg Wash (for brushing on the Pretzels)
- Rock Salt (for sprinkling on the Pretzels)
- To warm water add sugar and yeast and let it rest until mixture bubbles
- Mix together flour and salt.
- Add the yeast mixture to the flour
- Knead to a smooth & elastic dough
- Place in an oiled bowl and let it rise for 1-2 hours or until the dough doubles in volume.
- Punch it down and roll it out to a log. Take a small piece of dough & roll to a thin, long rope. Make into whatever pretzel shapes you want – circles, clovers, sticks
Place all the pretzels on a baking sheet – allow to dry a bit
- Preheat oven to 180 C / 350 F.
- Bring a pot of water to boil and dissolve baking soda in it.
- Take each piece of pretzels on a slotted spoon. Gently place it into the hot water and hold till it drops into the water. Let it boil for 10-20 seconds or until it starts to float. Remove with a slotted spoon.
- Place each “cooked” Pretzel back to the same baking sheet.
- Brush each pretzel with egg wash and sprinkle Rock Salt on it.
- Bake in a preheated oven 180 C until the pretzels are hard and crunchy. Check after 20 minutes
Let it cool for a bit and remove the pretzels.
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
- 75 ml beer
- 75 ml sparkling water
- 75 g gluten free flour – I use Orgran all purpose plain flour
- Oil – for deep frying
- Combine the beer, sparkling water & flour – mix well
- Let stand for 5 – 10 minutes
- Dip and fry
Makes about 1 cup – enough for say 2 dozen oysters
- 2 cups cooked white rice
- ½ cup un-husked golden flaxseeds (or linseeds)
- ½ cup water
- 2 tblspn olive oil
- 2 tblspn gluten free soya sauce
- Flavors – see Variations
- Preheat oven to 170 degrees C
- Soak the flaxseeds in ½ cup water for at least 15 minutes
- In a food processor blend together the rice, soaked flaxseeds and the liquid (they should have gone gooey), olive oil & soya sauce. Process until smooth paste – give it 4 – 5 minutes
- In batches put approx. 3 tblspn in a bowl and mix in your flavors (see variations below). Repeat for as many flavors as you like.
- Place approx. ½ of this flavored mixture (ie approx. 1 ½ tbspn) on a piece of baking paper – place another sheet of baking paper over. Roll the mixture under the paper – as even as you can to approx. 1 mm thick
- Carefully remove one layer of the paper – “cut” the flat mixture into cracker size/shape with a pizza cutter of blunt knife (take care not to score the baking paper)
- Bake for 20 minutes – remove from paper and turn over. Continue to bake until dry and crisp (approx another 10 – 20 minutes)
- Toasted sesame seeds
- Toasted fennel seeds
- Toasted cumum seeds
- Tumuric powder
- Chilli – finely chopped fresh, dried, powder, paprika, or all of these
Can be re-crisped by baking again for 5 minutes or so