Koko 'prawn' Crackers Recipe

Mix dry ingredients

In a medium mixing bowl combine cassava flour, grated young coconut (or soursop substitute), salt, sugar, baking powder, mushroom or shiitake powder, paprika and garlic powder. Whisk together so powders are evenly distributed and no lumps remain.

Hydrate with hot water

Make a well in the center of the dry ingredients. Carefully pour the near-boiling water into the well while stirring with a spatula or wooden spoon. Mix until the mixture comes together into a smooth, glossy, pliable dough/batter. The cassava will gelatinize and become cohesive. If mixture feels too dry add up to 2 tablespoons more hot water; if too wet add 1 tablespoon cassava flour. Stir in 1 tablespoon neutral oil to make the dough glossy and less sticky.

Adjust flavor and color

Taste a pinched piece (it will be hot) or pinch a small ball and fry a test chip (see frying test below) to check seasoning. If you want a stronger umami or ocean note, knead in the finely crumbled nori or add up to 1/2 teaspoon more mushroom powder. If you want more orange color, knead in the annatto/paprika oil.

Shape and steam

Divide the dough into 3 equal logs (about 3/4 inch to 1 inch diameter). Place each log on a piece of parchment or lightly oiled plastic wrap and roll tightly to form smooth cylinders about 6–7 inches long. Seal ends. Prepare a steamer pot with simmering water and steam the logs for 45 minutes to cook and set the cassava starch completely. Keep heat steady; cover tightly to avoid condensation dripping onto logs. After 45 minutes turn off heat and allow logs to cool in the steamer for 15 minutes, then transfer to a rack to cool completely to room temperature (minimum 2 hours; best chilled in refrigerator for several hours or overnight). Cooling/aging firms texture so crackers expand properly.

Once logs are fully cooled and firm, remove the wrapping. Using a very sharp knife or mandoline slice the logs into very thin rounds (1–2 mm / about 1/16 inch). The thinner the slice, the more puff and crisp you will get. Arrange slices in a single layer on dehydrator trays or lined baking sheets. Pat slices dry with paper towel if surface feels tacky.

Dry the slices to remove surface moisture. Two methods: a) Dehydrator: dry at 135°F/57°C for 2–4 hours until completely dry and slightly leathery. b) Oven: set oven to the lowest setting (140–170°F / 60–75°C) with door slightly ajar; dry for 2–3 hours, checking frequently until completely dry. Properly dried chips will snap when bent.

Heat oil

Pour 3–4 cups frying oil into a deep, heavy pot to a depth of about 2–3 inches (enough to let slices float). Heat oil to 350°F / 175°C. Use a thermometer for accuracy. Keep a slotted spoon or spider ready.

Fry in small batches

Working quickly, slide a few dried slices into the hot oil (do not overcrowd). The slices will first sink, then rapidly expand and float, turning opaque and puffed in 3–8 seconds. Remove them as soon as they puff and turn uniformly opaque using the spider or slotted spoon and transfer to paper towels to drain. If a slice does not puff within 10 seconds it may be too thick or not dried enough; remove and re-dry for another cycle.

Season

While still hot, sprinkle the crackers with a light dusting of sea salt flakes. For extra flavor, toss with a pinch of mushroom powder or the optional crumbled nori. If you used annatto/paprika oil earlier, you can brush very lightly with that oil to intensify color and flavor (use sparingly so crackers remain crisp).

Cool and store

Allow crackers to cool completely to room temperature (they will crisp further as they cool). Store in an airtight container at room temperature for up to 1 week, or in a sealed bag with a silica packet for longer shelf life.