Today we will show you how to make prawn crackers or Keropok, a typical snack of Malaysian, Chinese and Indonesian food.
These delicious discs made from cassava are ideal to enjoy as a snack, they are easy to prepare and we want to share the recipe with you now!
- 500 grams of shrimps or prawns, peeled, deveined and without head
- 500 grams of cassava flour
- Garlic, pepper and other spices to taste
- Oil for frying
- Salt and pepper to taste
- Yeast (optional)
- Process the shrimp in a food processor until you get a fine paste. Then add the tapioca flour and continue processing until a thick paste forms.
- Add the salt, any other spices you want to add and mix well. You can add a little cayenne pepper if you want them spicy. If you prefer them to puff up more when frying, add a little yeast.
- Check the texture of the dough, add water or tapioca flour until you get a smooth dough. Form the dough into two rolls and place them on aluminum foil inside a bamboo steamer.
- Steam for about an hour, once the color and texture of the dough changes, remove from the steamer and allow to cool.
- Cut the buns into thin slices using a sharp knife, dry the slices in the sun and cover with a mesh cloth if you prefer. Once they are completely dry, you can fry the slices.
- Add enough oil to a frying pan over medium-high heat and once hot, dip the slices into the oil, they will be ready once they float and expand.
- Remove the shrimp rolls from the pan and place them on kitchen towels or paper towels to absorb the oil.
- You can store the remaining completely dehydrated discs in a jar for months until you want to fry them.
- You can place the shrimp bread on banana leaves or aluminum foil inside the steamer.
- To dry the slices you can also use a dehydrator or a low temperature oven. They will shrink into small hard discs.
- You can help the process by dipping the slices in oil so that they expand fully. Otherwise, they may remain dry and hard.