Empty My Fridge
Shrimp / Prawn Crackers Recipe
Ingredients
- Shrimp · peeled150 g
- Salt½ tsp
- Fish sauce1 ½ tbsp
- Garlic · minced1 tbsp
- Ginger · minced½ tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- 5 spice powder½ tsp
- White pepper · finely ground½ tsp
- Flour240–260 g
Instructions
- Blend the shrimp with all the seasonings and the crushed ice until smooth.
- Add the tapioca flour in batches and blend into a non-sticky dough.
- Roll the dough into an even, smooth log and cut it into 2 pieces.
- Drop the dough into boiling water and stir gently until it floats. Then simmer on the lowest heat for 30 minutes.
- Place the dough on a rack and chill it uncovered in the fridge for 30 hours.
- Slice the dough into 1 mm thick pieces; thicker slices make the crackers chewy and tough.
- Dehydrate the slices fully using one of these methods: in a dehydrator at 120 °F for 4-5 hours; in an oven at the lowest possible setting, 150 °F, for 3 hours; or under a ceiling fan overnight.
- Store the dry crackers in a sealed container for up to 6 months.
Summarized from Souped Up Recipes's video. Watch it for the details.
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