Step 1

Add 100g water to the prawn and blend until fine with a food processor/blender.

Step 2

Season the prawn paste with ¾ tsp salt, 2 tsp sugar, 1 ½ tsp chicken stock powder and ¼ tsp chili powder, add 2 tsp oil and mix well.

Step 3

Add in 300g tapioca starch and mix to incorporate.

Step 4

Lightly coat mould with cooking oil.

Step 5

Pour in prawn paste mixture, rest for 20 minutes.

Step 6

Bring water to the boil, steam for 40 minutes on medium heat.

Step 7

Allow to cool before un-moulding.

Step 8

Place on non-stick baking paper and refrigerate for 12-24 hours. The dough needs to be slightly hardened for slicing.

Step 9

Cut into even slices, about 1 mm thickness.

Step 10

Place the prawn chips in single layer on rack and sun-dry until it turns hard. The process will normally take 8-12 hours under direct sunlight. Make sure it is really dry to achieve maximum expansion and crunchiness.

Step 11

Dried chips.

Step 12

Deep-fry at 170°C (340°F), the prawn cracker will expand rapidly in hot oil to fluffy cracker.

Step 13

Store the prawn crackers in an airtight container.