Prepare at least one day ahead
375 g raw prawn meat
3 tsp salt
4 tsp chardonnay vinegar or white balsamic vinegar
1 small chilli, de-seeded
20 g peeled and chopped ginger
375 g tapioca flour
120 g caster sugar
160 ml white wine vinegar
120 g cooked crab meat (from fresh crabs preferably, frozen or tinned meat of good quality can be used)
1 Tbs chopped chives
2 Tbs aioli/mayonnaise
Espelette pepper, or light chilli powder
Dill for garnish
Add all ingredients, except the flour, into a food processor. Puree very well, then add tapioca flour and mix for a further minute. Take mixture and knead until smooth. Roll into logs 4-5 cm thick, using cling wrap and tie log securely at each end. Repeat with the rest of the mixture.
Steam logs for 1 1/2 hours, then chill overnight.
When set, thinly slice into 2 mm rounds, place on a tray and dry in a very low oven at 60 C for 30-40 minutes until just crisp. From this stage, the crackers will last a week in a sealed container.
When required, deep fry prawn cracker slices for 20-40 seconds until they puff up. Drain on a paper towel.
Bring white wine vinegar and sugar to the boil and pour hot over the shallot, which has been sliced thinly into rings. Leave for one hour, but will last for a week in the fridge.
Mix crab meat with chives and season with salt and pepper.
Place a small amount of aioli on each cracker, then divide the crab between the crackers, add a shallot ring, sprig of dill and pinch of espelette pepper to each before serving.
Recipe provided by The Lincoln