cowparts
Got this recipe from the MIL, as promised. Looks like a lot work to me, but here goes anyway!! Got this from "Thai Cooking" by David Thompson - great book and well worth it if you like this sort of thing....
The author says: "The best prawns for this recipe are ones that are a little too old to use for anything else - these will puree easily and produce lighter, airier crackers...."
1 tablespoon chopped garlic 1 tablespoon salt 1 teaspoon ground white pepper 100g (3 oz) minced uncooked prawns (shrimp) 2 tablespoons fish sauce pinch of castor (superfine) sugar 1 3-4 cups tapioca flour 1 tablespoon plain (all-purpose) flour 4 tablespoons boiling water oil for deep frying
Method
Pound garlic, salt and pepper into a paste. Pound prawns until smooth and sticky. Add garlic paste and season with fish sauce and sugar.
Recipe software. is it worth havingAny good recipe program is worth it, IMO. I love the one I use -- Now You're Cooking. It does everything the rest of them does, maybe more: Keeps multiple cookbooks, searches...
Sieve flours together, then divide into two halves. Work one half into the prawn paste and knead until sticky. Moisten the remainder with the boiling water to form a tight paste. Add prawn paste and knead vigorously. If too dry, add a little more water; if too wet, a little extra flour. Continue to knead for 5 minutes until quite firm. Roll into a cylinder about 4cm (1 1-2in) in diameter. Steam for at least 20 minutes or until cooked. Remove and cool, then slice into very thin discs and dry thoroughly in the sun or a warm, dry place. Store in an airtight container and, when required, deep-fry in plenty of hot oil.
