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4 Serves
102 Mins
Combine the prawn meat and tapioca starch in a bowl to form a smooth dough.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
70 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
165 mg / 4,700 mgSodium
866 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Shape the dough into a log and steam it in a steamer basket until fully cooked through.
Allow the log to cool completely, then use a chefs knife to slice it into very thin discs.
Arrange the discs on a tray and let them dry until they are hard and brittle.
Heat the cooking oil in a deep-frying pot to the appropriate temperature.
Deep-fry the dried cracker discs in the hot oil until they expand and become crispy, then remove with a slotted spoon.
Season the hot crackers with salt and pepper to taste before serving.
2
g17
g12
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Persian
Italian