Prawn-chilli crackers

Ingredients

600 g

250 g tapioca flour
250 g shelled, boiled pink shrimps
3 cloves finely ground garlic
25 g Bresc Red chilli puree
50 g Bresc Thai red curry
10 ml water
salt to taste
banana leaf or aluminium foil

Preparation method

Finely mince the shrimps in a kitchen machine. Next, mix all the ingredients and shape a long roll with the mixture.
Wrap it in the banana leaf or in plastic foil (vacuum-packed if necessary) and steam in a rice steamer for about 2 hours.
Leave the roll to cool.Cut the dough into thin slices and dry them in the oven (70°C).
Oven-drying will take between 10 and 12 hours. Once they are dried, the crackers are ready to be deep-fried.