Krupuk

Method

Mix tapioca starch, minced prawns, garlic, shallots, coriander, salt and pepper in a bowl, then gradually add water to form a thick, sticky paste. Knead the mixture for 5 minutes until smooth and well combined. Shape the dough into a long log approximately 5cm in diameter, then wrap tightly in cling film and steam for 45 minutes until firm. Once cooled completely, slice the log into thin discs roughly 5mm thick and lay them on a tray to air-dry for 2-3 days until completely crisp and brittle. Heat oil to 180C and carefully deep-fry the dried wafers in batches for 30-60 seconds until they puff up and become light golden in colour. Drain on kitchen paper and serve as a crispy accompaniment to rice dishes or as a standalone starter.