Bresc BV

Prawn-chilli crackers

Ingredients

600 g
  • 250 g tapioca flour
  • 250 g shelled, boiled pink shrimps
  • 3 cloves finely ground garlic
  • 25 g Bresc Red chilli puree
  • 50 g Bresc Thai red curry
  • 10 ml water
  • salt to taste
  • banana leaf or aluminium foil

Preparation method

Finely mince the shrimps in a kitchen machine. Next, mix all the ingredients and shape a long roll with the mixture.
Wrap it in the banana leaf or in plastic foil (vacuum-packed if necessary) and steam in a rice steamer for about 2 hours. 
Leave the roll to cool.Cut the dough into thin slices and dry them in the oven (70°C).
Oven-drying will take between 10 and 12 hours. Once they are dried, the crackers are ready to be deep-fried.

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