Prawn Keropok

Total Time: 120 hrs 1 min Preparation Time: 120 hrs Cook Time: 1 min

Ingredients

• Servings: 8
• 1/2 teaspoon baking soda
• 1/2 teaspoon water
• 120 g prawns (shelled, deveined, and head removed)
• 1 teaspoon salt
• 2 1/2 teaspoons sugar
• 1 teaspoon msg
• 1 egg, lightly beaten
• 180 g tapioca flour
• oil, enough for deep frying

Recipe

• 1 mix baking soda and water.
• 2 mash prawns into a paste add salt, msg, sugar and baking soda.
• 3 mix thoroughly by hand.
• 4 add egg bit by bit and knead well with hand.
• 5 add flour bit by bit and knead until dough is stiff enough to roll into logs 3 cm thick.
• 6 steam rolls for 1- 1.5 hours until there is no whiteness in the rolls.
• 7 if your rolls are thicker (>3cm), then steam for a longer time.
• 8 leave to set overnight.
• 9 slice with sharp and well oiled knife to 2mm thick slices.
• 10 arrange them on a drying rack and sun them until they are very dry (about a few days.)
• 11 deep fry the slices and cool before serving.
• 12 it is important to store them in air-tight containers to prevent them from going soft.
• 13 they expand during frying.