Hi there,
Mummy usually make prawn crackers whenever the weather is very hot, as the hot sun will dry the crackers in a day, and it will be easy to store the crackers to dry another day. Always bear this in mind whenever you intend to make prawn crackers.
Ingredients:
1. Prawns --------- 2 kg. (Bigger prawns will make it easier to peel, but more expensive.)
2. Tapioca flour ---- 1 1/2 kg. (one and a half kg.)
3. Pepper ---------- to taste. (Normally half-a- teaspoon)
4. Sugar -----------3-4 tablespoon. (Depending on whether you like it sweet or not)
5. Ajinomoto --------1 teaspoon.
Method:
Skinned, washed and blended the prawns into a fine paste. Important: If the prawns are not blended into a fine paste, you will find some prawn pieces in the crackers which will not rise. It won't be nice to eat. Next mix the tapioca flour into the prawn paste...the ratio is 2:1 (2kg prawns : 1 kg flour). Sometimes, you will get exactly 2 kg. of prawns and you may need more than a kilo of flour, but most of the time you will get less than 2 kg. of prawns. So, to be on the safe side, buy one and a half kilo of flour, or maybe two kilo. DO NOT ADD WATER INTO THE MIXTURE. Add in the flour a bit at a time until you can work it into a dough. Then make it into rolls of one inch diameter. Put them in a stainless dish and steam in a steamer for 45 - 60 minutes. Get a steamer with two tiers, then you can shorten your steaming time.
Take out the cooked prawn rolls and allow to cool. Then put them in the fridge, cover them with a plastic sheet.....overnight. The next day cut the rolls into fine, thin slices and arrange them on a plate to dry in the sun. Beware of cats, ants and other animals. Dry at least two or three full days. Then you can keep for a long time. Take the thinnest slices for testing. Fry in hot oil. Ta.da!! (Please look up mummy's recipe for achar on 22/01/09. Mummy's achar goes very well with mummy's prawn's crackers!) . Enjoy !!
12/02/2009
01/02/2009
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