Ingredients:
Prawn Meat
Salt
Tapioca Starch
Egg
White Pepper
Aji-no-moto
The mixture is rolled out, steamed, sliced and sun-dried. In the traditional way, to achieve maximum crispiness, raw crackers are usually sun-dried first before frying, eliminate the moisture. Once dry, they are deep-fried in oil (which must be at high heat before cooking).
Read more at: http://en.wikipedia.org/wiki/Prawn_cracker
Preparation method:
Heat the oil. The temperature is very important. To make sure that you have the correct temperature, drop in one cracker for the testing.
1) Deep-fry the dried prawn crackers for a few seconds until they puff up (the process takes less than 5 seconds), then use a wire basket ready to quickly remove the prawn crackers and drain. Lay out a paper towel.
2) Set aside to cool, and store in a zip seal food bags, or sealed container.
Recipe Source: JosephineRecipes.Co.Uk
Preparation method:
Heat the oil. The temperature is very important. To make sure that you have the correct temperature, drop in one cracker for the testing.
1) Deep-fry the dried prawn crackers for a few seconds until they puff up (the process takes less than 5 seconds), then use a wire basket ready to quickly remove the prawn crackers and drain. Lay out a paper towel.
2) Set aside to cool, and store in a zip seal food bags, or sealed container.
Recipe Source: JosephineRecipes.Co.Uk
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