Made prawn crackers

Prawn crackers are crackers that the material consists of a dough of flour and shrimp.
Prawn crackers have some quality depends on the composition of the abundance of shrimp crackers contained within. The greater number of shrimp crackers contained within the better the quality.

The crispness prawn crackers very determined by its moisture content. The more water contains prawn crackers will be increasingly less crisp. So when the percentage content of flour more than the shrimp, then the power flower crackers will be increasingly reduced. Conversely when the comparison with shrimp flour balanced then the power flower crackers will be even greater.
1. The materials used
-tapioca flour 1 kg
-all purpose flour 1 ounce
-chicken egg 2 seeds
-Shrimp 0.5 kg
-Salt 0.4 ounces
-0.2 ounces of powdered sugar
-Seasoning Cook to taste
-garlic 0.2 ounces
-clean water + 0.5 liter
For a number of materials that are used, will be retrieved prawn crackers as much as 1.25 kg (in raw state).
2. The equipment used
-large Steamer
-Stove
-Knife
-Scales
-Pan frying tool
-Basin
-Cutting boards
- drying tool
-Pestle
3. Selection of shrimp
Basically good fresh shrimp as well as dried shrimp can be used as raw material in the manufacture of prawn crackers. Fresh shrimp can be used for making crackers must have a distinctive color transparent, odorless, and not slimy. Whereas dried shrimp are used for manufacturing crackers were the shrimp that is not moldy, smelly, and didn't look crystals on the surface.
4. Way of seasoning and batter
a. garlic already crushed delicate fried with a little oil (sauteed) until quite ripe.
b. smooth Shrimp (which already grinded) dressed with salt, refined sugar, seasonings, garlic sauteed already, and the egg yolks until blended.
c. tapioca flour is mixed with wheat flour. From a mixture of both taken half the shrimp mixed with smooth to an already stirring with herbs (as in part b). Add ¼ liter of water into the flour mixture and shrimp. The batter is heated further while stirring until it becomes a thick porridge.
d. Enter the rest of the flour mixture along with ¼ liter of water little by little into the dough (part c). Continue stirring until dough becomes smooth and the dough is not sticky on the hands.
e. the next batter with a long cylinder-shaped printed + 20 cm diameter and 5 – 7 cm (called dodolan).
5. The initial
a. Dodolan steamed in steamer until completely cooked (color dodolan be clear) long steaming depending on the size of dodolan.
b. Dodolan is cooked then lifted and dianginkan on top of tampah + 12 hours or until hardened enough dodolan.
6. Excision
Dodolan already hardened cut into thin-thin with a thickness of + 2 mm by using a knife or piece of machinery.
7. Drying
a. first stage only in the chill (+ 24 hours).
b. second phase is dried in the Sun. When the crackers break easily mean it is dry properly.
8. Packing
Prawn crackers can be packaged using a thick plastic and meetings. Maximum weight of 5 kg per pack.