Step 1

Blend the prawn meat with the water mentioned to form a smooth shrimp paste.

Step 2

Put the tapioca starch in a large mixing bowl, then add the shrimp paste and salt, sugar, oil, and ground white pepper.

Step 3

Continue mixing all the ingredients until the starch has been incorporated thoroughly with the prawn meat to form a stiff dough.

Step 4

Shape the thick dough into a log. Grease a bread tin with oil then place the log of uncooked dough in it and steam it for fifty minutes.

Step 5

Remove the logs from the mold. Transfer it to a zip lock bag or wrap it with cling film and then keep it in the refrigerator overnight.

Step 6

Cut the block of hardened dough into thin slices with the Benriner mandoline.

Step 7

Place the prawn chips under the sun, single layers to sun-dry until thoroughly dry, which may take half a day or longer.

Step 8

Flip the crackers occasionally to ensure they are exposed to the sun on both sides.

Step 9

Heat the peanut oil to about 180°C/355°F. Place the uncooked prawn crackers into the hot oil. The crackers will expand to several times larger than the original within a few seconds.

Step 10

Fish out the prawn crackers with a spider ladle. Drain them on paper towels or kitchen paper to remove the excess oil.