Prawn Crackers

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.

Prawn Crackers

Ingredients:

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)

Use kitchen towel to dry the prawns.

Put prawn into food processor and process until it becomes a paste.

Add in salt, sugar, pepper and msg

Add in tapioca starch

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

Roll paste in 1 1/2 inch logs which weighed 8 ozs each log and place in a greased plate.

Cover with a piece of foil which has been greased to prevent paste from sticking to it.

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.

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.

Use a sharp knife and cut into very thin slices.

Put the slices in the food dehydrator and dry the slices. Friends in the tropics can sun dry the slices. Friends in Denver, you don't even need the dehydrator, just leave the slices on the cake rack and let it dry at room temp.

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.

Enjoy!!!!!