Prawn Crackers
Ingredients
- 166.7 gShrimp (peeled and deveined)
- 166.7 gTapioca or Japanese pearls (ground into fine powder)
- 0.7 tspGray sea salt
- 0.7 pinchWhite pepper ground
- 43.3 mlPeanut oil (absorbed during frying (estimated))
- 66.7 gTapioca starch (sifted)
Method
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.
- 1
Blend the peeled shrimp with salt and white pepper until a fine, sticky paste is formed. No chunks should remain.
- 2
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
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
Let cool then place in the refrigerator for at least 4 hours. The log must be very firm to allow for precise slicing.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The dry disks keep for several months in an airtight container. Once fried, consume them quickly.
