First attempt to make this childhood favorite snack, using real prawn. It is crispy but on the hard side, not light enough, but happy with result.
shrimp with shell on the body 180gm
water 80gm
ginger, salt, chili
tapioca flour 160gm
1. Blend shrimp with water, ginger and seasoning to a fine puree.
2. Mix with just enough tapioca flour to form a dough.
3. Shape into small pieces and steam until cooked through, 30 -50 minutes depending on diameter.
4. Dry overnight, cut into thin slices. Dry under the sun or in fruit drier, 45˚C for 4 hours.
5. Fry in 190˚C oil.
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