Ingredients:
  • 1 Kg (~2 lbs) peeled and de-veined prawns
  • 1 kg (~2 lbs) tapioca starch
  • 4 1/2 tsp salt
  • 4 tsp sugar
  • 2 tsp pepper
  • 1 tsp MSG (optional)
Method:
  1. Use kitchen towel to dry the prawns.
  2. Put prawn into food processor and process until it becomes a paste.
  3. Add in salt, sugar, pepper (and MSG)
  4. Add in tapioca starch
  5. Transfer to a big bowl and mix in all the tapioca starch until well combined
  6. Transfer to the stand mixer and using the dough hook, knead mixture until very smooth
  7. Roll paste in 4 cm (1½ in) logs which weighed 230 gm (8 oz.) each log and place in a greased plate.
  8. Cover with a piece of foil which has been greased to prevent paste from sticking to it.
  9. In a pressure cooker, put in 2.5 cm (1 in) of water and place a stand to raise the plate above the water. Put the covered plate in and pressurized for 30 minutes.
  10. Logs of prawn paste should be cooked through. Let them cool before wrapping in foil and leave in the freezer to harden, to facilitate slicing.
  11. Use a sharp knife and cut into very thin slices.
  12. Put the slices in the food dehydrator and dry the slices. Friends in the tropics can sun dry the slices.
  13. Heat enough oil for deep-frying. when oil is hot 177ºC (350F). Strong recommendation to use an oil or confection thermometer to monitor temp of the cooking oil. This has quite definite health advantages in combination with a suitable selection of cooking oil. Canola Oil would be the oil of choice for the cooking of these Prawn Crackers.
  14. Drop a few pieces of dried crackers and watch them expand. Dish out as soon as they have expanded. Do not brown them. Use a spider ladle to aid removing crackers from hot oil.
From: Lily’s Wai Sek Hong

Lily's blog undoubtedly ranks as one of the best Nyonya and Malaysian-Singapore Chinese cooking blogs out there. It's a good read with fantastic recipes and a very warm and generous style. I promise it won't disappoint.