Prawn Crackers

1. Preparation

Gather all ingredients and tools: a mixing bowl, a food processor, a rolling pin, and a deep-fryer.

In the food processor, combine the prawn meat, tapioca flour, salt, and white pepper.

Blend the mixture until it becomes a smooth, thick paste.

Transfer the paste into a bowl, cover it with plastic wrap, and refrigerate for about 20 minutes to firm up.

After chilling, remove the paste and roll it out onto a floured surface using the rolling pin until it’s about 1/4 inch thick.

Cut the rolled dough into small squares or circles using a knife or cookie cutter.

2. Cooking

Heat oil in a deep-fryer or a deep, heavy-bottomed pot to 180°C (350°F).

While the oil is heating, lay the cut shapes on a tray and let them dry for about 10 minutes.

Once the oil is hot, carefully drop a few pieces of the cut dough into the oil. Do not overcrowd the fryer.

Fry until the crackers puff up and turn golden brown, roughly 1-2 minutes.

Use a slotted spoon to remove the crackers and place them on paper towels to drain excess oil.

Repeat the frying process with the remaining pieces.