Saturday, May 24, 2008

Prawn Crackers

Prawn crackers
serves 4

250g/9oz raw prawns, peeled
and deveined
250g/9oz tapioca flour
salt and freshly ground
black pepper
vegetable oil for deep-frying

• Using a blender, purée the prawns into a smooth paste. Transfer to a bowl, and mix in the tapioca flour. Season with salt and pepper. Mix well to form a stiff dough.
• Divide the dough into three equal portions. Roll each portion into a thick sausage shape (like a Swiss roll), then set the rolls on a greased plate. Using either a stand in a pan of boiling water or a steamer, steam the rolls for 40–45 minutes over a high heat.
• Leave the rolls to cool, then wrap in a clean tea towel and chill well in the refrigerator. Using a very sharp knife, slice the rolls thinly, then allow to dry out slightly.
• Heat the oil in a deep wok, and deep-fry the crackers in batches until crisp. Remove and drain on kitchen paper. Serve hot or cold.

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