Prawn Keropok

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READY IN: 120hrs 1min
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    teaspoon baking soda
  • 12
    teaspoon water
  • 120
    g prawns (shelled, deveined, and head removed)
  • 1
    teaspoon salt
  • 2 12
    teaspoons sugar
  • 1
    teaspoon msg
  • 1
    egg, lightly beaten
  • oil, enough for deep frying
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DIRECTIONS

  • 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.
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