Pound garlic, salt and pepper to a paste. Add the prawns and pound until smooth and sticky. Sieve flours together and divide into two bowls. Work one half with prawn paste and knead until sticky. Add ...

Almost everyone loves a crunchy snack now and then and, for crispiness and flavour, it’s hard to think of anything that can beat the Malaysian seafood-based cracker, whether its fish or shrimp keropok ...

With the added crisp and crunch of prawn crackers. “There is something very satisfying about these little prawn sangas,” says chef Jason Saxby. “Little tricks like adding crispy prawn crackers add to ...

Shrimp paste 300 g sgusciati Tapioca powder 300 g Fine salt q.b. Black pepper q.b. Sunflower seed oil q.b. To prepare the dragon clouds, rinse the shrimp under running water (1) and pat them dry with ...