I tried making my own Malaysian style prawn crackers this year. They’re made from Australian Crystal Bay Prawns (banana prawns) and tapioca flour. I’ve realised there are two separate skill components here – the making is a long, laborious process, but the deepfrying is equally as tricky, and contributes just as much to the final success of the cracker. The nice thing about making my own is that I know what went into it (no MSG), how they were processed, and what oil they were fried in (Grapeseed). Next time they could use a smidgen more salt, but all in all, a pretty successful first attempt. The original recipe, with wonderful step by step photos, is here.
Small girl across the road loved these.. 🙂