Prawn Keropok Food

PRAWN KEROPOK

Steps:

• 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.

PRAWN (SHRIMP) PAKORAS

Steps:

• Pulse prawns in food processor-they need to just come together not turn into a paste!
• Combine the prawns and remaining ingredients except the oil.
• Using a tablespoon, measure out approximately 30 balls.
• Using damp hands, roll each portion into a ball; place on a plate, cover with cling film until ready to use.
• Heat the oil in a wok or heavy based frypan.
• Fry 6-8 balls at a time until golden brown all over.
• Drain on paper towels.
• Serve hot with tomato and mint chutney.