Prawn Crackers

Ingredients:
5 kg White prawns (about 3kg nett)
(clean well, strain the water before make into prawn paste)
2.5 kg Tapioca flour

Seasoning:
3 Porcelain soup spoon  Salt (level)
2 Porcelain soup spoon  White pepper (level)
2 Porcelain soup spoon  Ajinomoto (level)
150ml Water

Methods:
1)   Mix the seasoning mixture with prawn paste bit by bit.
2)   Add 1st portion of tapioca flour to prawn paste & mix well.
3)   Follow by 2nd & 3rd portion.
      (If too dry, then add the remaining 50ml water)
4)   Knead the prawn dough till smooth.
5)   Divide the dough into 8 pcs. ( 4 shorter size & 4 longer size)
6)   Roll each dough to 1.5' long with 2.5cm diameter size.
      Make sure compact enough before steam.
7)   Oiled the steaming tray with cooking oil.
8)   Arrange 4 prawn rolls in a tray (for my own steaming pot)
9)   Steam for 1 hour. Refill hot water then exchange the tray
      from bottom to top. Continue to steam for another hour.
10) Do not lift out the prawn rolls from the tray immediately.
      Let it settle for a while.
      Make sure there is NO water dripping on steamed prawn rolls.
11) Make sure prawn rolls cold enough before keep into
      fridge to chill for about 10 to 12 hours.
      (Turn over the rolls half way through chilling)
12) Smoothen the rolls by scriping off the surface before slicing.
      Sun it for 3 full days.
13) Deep fry the prawn crackers with really hot oil. Enjoyed.

Yield : around 3kg
Cost : RM100 excluding gas & electricity