serves 4
ingredients
250g/9oz raw prawns, peeled
and deveined
250g/9oz tapioca flour
salt and freshly ground
black pepper
vegetable oil for deep-frying
• Using a blender, purée the prawns
into a smooth paste. Transfer to a
bowl, and mix in the tapioca flour.
Season with salt and pepper. Mix
well to form a stiff dough.
• Divide the dough into three equal
portions. Roll each portion into a
thick sausage shape (like a Swiss
roll), then set the rolls on a greased
plate. Using either a stand in a
pan of boiling water or a steamer,
steam the rolls for 40–45 minutes
over a high heat.
• Leave the rolls to cool, then wrap
in a clean tea towel and chill well
in the refrigerator. Using a very
sharp knife, slice the rolls thinly,
then allow to dry out slightly.
• Heat the oil in a deep wok, and
deep-fry the crackers in batches
until crisp. Remove and drain on
kitchen paper. Serve hot or cold.
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