Dehydrated Recipes

Dried Prawn Crackers | Commercial Dehydrators

These dried prawn crackers are packed full of flavour, making them a great accompaniment to your favourite Asian dish. By making them at home, you can know exactly what goes into it and be sure that there are no preservatives or artificial ingredients

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Serves
6 Serves
Prep time icon
Prep time
20m
Dehydration time icon
Dehydrating time
10 hours
Ingredients
  • 4 lbs. prawns
  • 4 lbs. tapioca starch
  • 9 tsp salt
  • 8 tsp sugar
  • 4 tsp pepper
  • water
Ingredients
macros
  • 4 lbs. prawns
  • 4 lbs. tapioca starch
  • 9 tsp salt
  • 8 tsp sugar
  • 4 tsp pepper
  • water
Instructions
  1. Make  sure  the  prawns  are  rinsed,  peeled,  and  de-veined.  Pat  dry  with  a  kitchen  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.
  2. Prepare  a  greased  plate,  roll  the  kneaded  paste into 1 1/2 inch (3.8 cm) logs, and place on the greased plate.
  3. Cover  the  plate  with  a  piece  of  foil  (greased  as well).
  4. Put water in a pressure cooker up to an inch. Place a  stand  to  raise  the  plate  above  the  water.  Then, put the covered plate into the cooker and cook for half an hour.
  5. When  cooked,  wrap  them  in  foil  after  cooling.
  6. Transfer  into  the  freezer  to  harden  the  prawn paste.  
  7. Using a sharp knife, cut the paste thinly into slices.
  8. Arrange the slices on your dehydrator tray and dry them  at  135°F (57°C)  for  about  4  hours  or  until  the desired doneness.  
  9. Store in a tightly sealed bag or airtight containers.
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Machine recommendation
Main image
Prep time icon
Serves
6 Serves
Prep time icon
Prep time
20m
Dehydration time icon
Dehydrating time
10 hours
Ingredients
  • 4 lbs. prawns
  • 4 lbs. tapioca starch
  • 9 tsp salt
  • 8 tsp sugar
  • 4 tsp pepper
  • water
Ingredients
macros
  • 4 lbs. prawns
  • 4 lbs. tapioca starch
  • 9 tsp salt
  • 8 tsp sugar
  • 4 tsp pepper
  • water
Instructions
  1. Make  sure  the  prawns  are  rinsed,  peeled,  and  de-veined.  Pat  dry  with  a  kitchen  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.
  2. Prepare  a  greased  plate,  roll  the  kneaded  paste into 1 1/2 inch (3.8 cm) logs, and place on the greased plate.
  3. Cover  the  plate  with  a  piece  of  foil  (greased  as well).
  4. Put water in a pressure cooker up to an inch. Place a  stand  to  raise  the  plate  above  the  water.  Then, put the covered plate into the cooker and cook for half an hour.
  5. When  cooked,  wrap  them  in  foil  after  cooling.
  6. Transfer  into  the  freezer  to  harden  the  prawn paste.  
  7. Using a sharp knife, cut the paste thinly into slices.
  8. Arrange the slices on your dehydrator tray and dry them  at  135°F (57°C)  for  about  4  hours  or  until  the desired doneness.  
  9. Store in a tightly sealed bag or airtight containers.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/