Prep 120 hrs
Cook 1 min
Keropok is something like a cracker and makes a lovely snack. They are seldom home-made as the dried unfried crackers are easily available at the provision shops or markets. The times are estimations and the servings depends on whether you are using it as an ingredient or as snack. I've put in 8 as a ballpark figure.
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon water
- 120 g prawns (shelled, deveined, and head removed)
- 1 teaspoon salt
- 2 1⁄2 teaspoons sugar
- 1 teaspoon msg
- 1 egg, lightly beaten
- 180 g tapioca flour
- oil, enough for deep frying
- Mix baking soda and water.
- Mash prawns into a paste Add salt, msg, sugar and baking soda.
- Mix thoroughly by hand.
- Add egg bit by bit and knead well with hand.
- Add flour bit by bit and knead until dough is stiff enough to roll into logs 3 cm thick.
- Steam rolls for 1- 1.5 hours until there is no whiteness in the rolls.
- If your rolls are thicker (>3cm), then steam for a longer time.
- Leave to set overnight.
- Slice with sharp and well oiled knife to 2mm thick slices.
- Arrange them on a drying rack and sun them until they are very dry (About a few days.)
- Deep fry the slices and cool before serving.
- It is important to store them in air-tight containers to prevent them from going soft.
- They expand during frying.