Indonesian Shrimp Crackers Fried from Scratch

What you need

• 250 g (9 oz) raw shrimp, peeled and deveined
• 2 cloves garlic
• 1 tsp salt
• 250 g (2 cups) tapioca starch, plus extra for dusting
• water, as needed to bring the dough together
• 1 l (4 cups) vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   Blend the shrimp, garlic and salt in a food processor to a fine, sticky paste.

2. 2

   Add the tapioca starch and process until a thick dough forms. If it is crumbly, add water 1 tbsp at a time; if it is sticky, add a little more starch.

3. 3

   Knead on a surface dusted with starch until smooth, 2-3 min.

4. 4

   Shape the dough into two logs about 4 cm (1 1/2 in) thick and wrap each in parchment.

5. 5

   Steam the logs over boiling water until firm and translucent, 45-60 min. Top up the water if it runs low.

6. 6

   Cool the logs, then chill them in the refrigerator for at least 4 hours, or freeze for 1 hour, until very firm.

7. 7

   Slice the logs as thin as you can, about 2 mm (1/16 in).

8. 8

   Spread the slices in a single layer on trays. Dry them in a dehydrator at 50 °C (120 °F) or in the sun under netting until they snap when bent, 4-8 hours. They must be completely dry.

9. 9

   Heat the oil in a deep pot to 180 °C (350 °F). A dry slice dropped in should sink briefly, then rise and expand.

10. 10

    Fry a few slices at a time, pressing them under the oil with a spider, until they expand and turn pale gold, 5-10 seconds.

11. 11

    Lift out with the spider and drain on paper towels. Cool until crisp and serve the same day.

Imported from thethingswellmake.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.