Homemade Prawn Crackers

Ingredients:
600g small/medium prawn ~ shelled & deveined
600g tapioca flour (I used 500g tapioca/100g cornstarch)
1 large egg
1 tbsp salt
1 tbsp sugar
1 tbsp ground white pepper
1/4 tsp msg (Optional)

Directions:

1. In a food processor, add all the ingredients except flour & grind the mixture to a fine paste thoroughly.
2. Sift in tapioca flour & knead well.  If the mixture doesn't come together, add 1/2 tbsp of water.  If too soft, add a little bit more tapioca flour.  (Taste the raw dough.  If it's bland, add more seasoning)
3. Form into 3 rolls & place in a steamer.   Cover rolls with a dry cloth/kitchen towel to prevent water from dripping onto the rolls.  Steam for 1 hour and a half.  
4. When rolls are cooked, cool & wrap with plastic cling & refrigerate overnight. 
5. Preheat oven to 50 deg C on fan mode or convention level.   Then cut rolls into thin slices, arrange on the baking tray & put in the oven, leave the oven door ajar, till the slices are thoroughly dry & curls.
6. Once thoroughly dried, store prawn crackers in an air-tight container & ready for deep frying.

Note:  Recipe called to dry in the sun.  Unfortunately, living in condo flats I have to use an oven to heat my prawn crackers to be dried.

Keep in air-tight container