Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
6 Serves
Prep time
20m
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
- 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.
- Prepare a greased plate, roll the kneaded paste into 1 1/2 inch (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 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.
- 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 135°F (57°C) for about 4 hours or until the desired doneness.
- Store in a tightly sealed bag or airtight containers.
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