Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 314 kcal | 89 kcal |
| Protein | 13.5 g | 3.8 g |
| Fat | 0.4 g | 0.1 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 61.7 g | 17.5 g |
| sugars | 1.6 g | 0.4 g |
| Fibre | 0.8 g | 0.2 g |
| Sodium | 723 mg | 205 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 prawns
- 3.3 kilograms tapioca starch
- 5 1/4 tablespoons (79 ml) salt
- 5 tablespoons sugar
- 2 1/2 tablespoons pepper
- water
Instructions
- Make sure the prawns are rinsed, peeled, and de-veined. Pat dry with a paper towel before processing it in a food processor. Process until it becomes a paste. Transfer into a sizable bowl and toss in the salt, sugar, pepper, and tapioca starch. Mix thoroughly until well combined. You may transfer into a stand mixer and use the dough hook to knead and smoothen the mix.
- Prepare a greased plate, roll the kneaded paste into 3.8 cm logs, and place on the greased plate.
- Cover the plate with a piece of foil (greased as well).
- Put water in a pressure cooker up to 2.5 cm. Place a stand to raise the plate above the water. Then, put the covered plate into the cooker and cook for half an hour.
- When cooked, wrap them in foil after cooling.
- Transfer into the freezer to harden the prawn paste.
- Using a sharp knife, cut the paste thinly into slices.
- Arrange the slices on your dehydrator tray and dry them at 57 °C for about 4 hours or until the desired doneness.
- Store in a tightly sealed bag or airtight containers.
