Prawn Crackers

Translucent petals that bloom instantly in boiling oil. The crunch is sharp, the seafood flavor is bold, and the texture almost evaporates on the tongue.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 343
• Protein: 8 g
• Carbs: 51 g
• Fat: 11 g

Ingredients

• 166.7 g Shrimp ( peeled and deveined )
• 166.7 g Tapioca or Japanese pearls ( ground into fine powder )
• 0.7 tsp Gray sea salt
• 0.7 pinch White pepper ground
• 43.3 ml Peanut oil ( absorbed during frying (estimated) )
• 66.7 g Tapioca starch ( sifted )

Instructions

1. Filling preparation

   Blend the peeled shrimp with salt and white pepper until a fine, sticky paste is formed. No chunks should remain.

2. Tapioca binding

   Incorporate the tapioca and tapioca starch into the shrimp meat. Knead until the dough is homogeneous and no longer sticks to your fingers, like firm modeling clay.

3. Steam cooking

   Shape into logs 5 cm in diameter. Wrap them tightly in plastic wrap and steam for 45 minutes. The log should become elastic and slightly translucent.

4. Cold rest

   Let cool then place in the refrigerator for at least 4 hours. The log must be very firm to allow for precise slicing.

5. Slicing and drying

   Cut slices 1 to 2 mm thick. Arrange them on a rack and let dry for 24 hours in a dry place until they are hard and brittle like plastic.

6. Quick frying

   Heat the peanut oil to 180°C. Dip the dry discs: they should puff up and rise in 3 seconds. Drain immediately on paper towels.

Chef's tips

• If the crackers don't puff up, they aren't dry enough or the oil is too cold.
• Use a sharp chef's knife or a mandoline for consistent slices.
• The cooked log can be frozen before slicing for long-term storage.

Storage

The dry disks keep for several months in an airtight container. Once fried, consume them quickly.