Authentic Singaporean Prawn Crackers (Keropok Udang) Recipe

Method

1. Place the cleaned prawns, garlic, salt, white pepper, and sugar into a food processor. Pulse until the mixture forms a very smooth, sticky paste.

2. Transfer the prawn paste to a large mixing bowl. Gradually add the tapioca flour, kneading it into the paste until a firm, non-sticky dough forms. If the mixture is too dry, add ice-cold water one teaspoon at a time.

3. Divide the dough and roll them into long cylinders or logs about 5cm in diameter.

4. Prepare a steamer over high heat. Steam the dough logs for 40 to 50 minutes until they turn slightly translucent and firm.

5. Remove the logs from the steamer and let them cool completely. Wrap in cling film and refrigerate overnight; this makes them much easier to slice thinly.

6. Using a very sharp knife, slice the chilled logs into rounds as thin as possible (about 1-2mm).

7. Arrange the slices on large trays in a single layer. Sun-dry them for 1 to 2 days until they are completely hard and brittle. Alternatively, use a food dehydrator at 60°C for 4-6 hours.

8. Heat vegetable oil in a deep wok until very hot (about 190°C). Drop a few dried slices into the oil. They should expand and puff up instantly. Remove within 5 seconds to prevent burning and drain on paper towels.

Notes

Questions