One of the classic snacks in Malaysia. There are many flavors but prawn is the most favorite of all. My mother-in-law made the best Fish Crackers and how i wished i had learned from here. Now it is too late, recipe and know how are buried with her. God bless her soul.
2 lbs peeled and deveined prawns
2 lbs tapioca starch
4 1/2 tsp salt
4 tsp sugar
2 tsp pepper
1 tsp msg (optional)
Add in salt, sugar, pepper and msg
Cover with a piece of foil which has been greased to prevent paste from sticking to it.
Logs of prawn paste should be cooked through. Let them cool before wrapping in foil and leave in the freezer to harden, to fasilitate slicing.
Tuesday, January 20, 2009
Put prawn into food processor and process until it becomes a paste.
Transfer to a big bowl and mix in all the tapioca starch until well combined
Transfer to the stand mixer and using the dough hook, knead mixture until very smooth
In a pressure cooker, put in 1 inch of water and place a stand to raise the plate above the water. Put the covered plate in and pressurized for 30 minutes.
Heat enough oil for deep-frying. when oil is hot - 350 f - drop a few pieces of dried crackers and watch them expand. Dish out as soon as they have expanded. Do not overbrown them. Use a spider ladle to aid removing crackers from hot oil.