I N F O Crab tails, which are a little too old for other purposes, are best for this recipe – they crush easily, and the crackers become lighter and airier. Once dried, shrimp crackers will keep indefinitely. You can simply deep-fry them in hot enough oil, but they will be lighter if you first fry them in moderately hot to hot oil, then let them drain and fry them all over again in very hot oil. Don’t fry too many at once: they expand a lot and then become difficult to handle.
P r e s e n t s Grind garlic, pepper & salt to a paste. Grind crab tails until smooth and sticky. Add garlic paste and season with fish sauce and sugar.
Sift the flours together, then divide in half. Work one half into the shrimp paste and knead until the mixture is sticky. Moisten remaining flour with the boiling water and work into a firm paste. Add shrimp paste and knead heartily. If the quantity becomes too dry, add a little water, if it becomes too wet, add a little flour. Knead for 5 minutes until fairly firm. Knead into a roll about 4 cm thick. Steam in at least 20 min. Remove and cool, then cut into very thin slices and dry thoroughly in the sun or in a warm, dry place. Store in airtight container and deep-fry in sufficiently hot oil if needed.
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