how to make your own prawn crackers, or any other variation of.
this recipe is for prawn crackers, real prawn crackers, not that polystyrene shit you get free with your Chinese takeaway.
everyone loves prawn crackers, they're a perfect snack when you've got a bad case of the munchies.
They fizzle on your tongue as you eat them, how many other foods do that?
And they are 100% good for you, better for you than almost any other food. Some shaolin monks reputedly live off of these bad boys, just prawn crackers and nothing more, or as they call them “keropok”, and that's totally fine.
oil – for deep frying
(raw)prawns – obviously
tapioca flour – you'll probably need to visit a health food store for this.
Salt and pepper (of course)
This recipe couldn't be more simple.. don't like prawns? Don't worry, we'll deal with that in a mo.
first you want to weigh your ingredients.
Equal quantities pawns – tapioca flour.
next put your prawns in a liquidiser, blend them up nice and smooth With a little salt and pepper.
Once blended remove them and start to mix them with the flour, mix it thoroughly it should make quite a stiff dough.
Once this is done you can just flatten the dough between a couple of sheets of cling film. Try to get it pretty thin, no thicker than a millimetre or 2.
Next up we need to steam the dough, if its flattened really thin this will take just a minute or 2, you'll know when its ready, it will have changed colour from a dark gray into a light pink and it should smell quite nice.
So with the dough cooked, the next stage is drying it , this takes a while and a really low oven,
just preheat your oven to 100c, turn the oven off pop the dough on a baking tray into the oven and leave it over night.
Once its dried out, all that's left to do is break it into manageable sized pieces, bear in mind that these expand by about 4x whilst frying.
(at this stage the dried crackers will keep indefinitely, so long as they are stored properly, ie. an airtight container in the cupboard)
to cook them just heat some oil in a deep fryer to 180c and fry them off for around 20-30 seconds, or until they have stopped "fizzling" wildly.
As I said earlier it doesn't matter if you don't like prawns, its the tapioca flour that works the magic in these babies, so try introducing any other flavours you want.
I.e. chicken curry crackers, red pepper and Tabasco crackers, bacon crackers etc.. the possibilities are endless.