Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 283 kcal | 80 kcal |
| Protein | 67 g | 19 g |
| Fat | 1.7 g | 0.5 g |
| saturated | 0.3 g | 0.1 g |
| Carbohydrate | 0 g | 0 g |
| sugars | 0 g | 0 g |
| Fibre | 0 g | 0 g |
| Sodium | 397 mg | 112 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 3.3 kg medium sized frozen, precooked, peeled prawn
Instructions
- Thaw the prawn slowly in the fridge rather than under a tap. Fast thawing splits the flesh and the pieces fall apart when you cut them.
- Pull off the tails and check the back of each one for any dark line left behind. It will not dry out and it tastes gritty in a soup months later.
- Rinse them and press them between towels until the surface looks matt. Precooked prawn hold brine, and brine on the surface keeps the pieces sticky right through the run.
- Cut each prawn into four or five pieces across the body. Whole prawn dry into a hard curl that takes an age to soften again, while small pieces go straight into a broth and come back in minutes.
- Spread the pieces on mesh so none are touching, and put a solid liner on the tray below. Small pieces shrink a long way and will drop through the mesh once they do.
- Put them in at 63 °C and reckon on 6 hours. Test a piece after it has cooled: it should be hard enough to click against the counter, with no soft or rubbery centre when you cut one open.
- Any piece that still bends goes back on. Prawn holds water in the thickest part of the tail meat, and that one soft piece is what will spoil a jar.
- Keep them in an airtight jar in the fridge for three months, or the freezer beyond that. Dried prawn carry enough oil to turn, and a jar that smells sharp rather than sweet has gone past it.
