About

To prepare a proper prawnkraka add some maria t. and some morfeas9 into a bowl. (+RoAm who has abandoned us after the blog’s first b-day).  Stir and fry in boiling oil to come up with a mixture/texture of cultural, political, socio-economical, mathematical, philosophical, museological, ontological, dermatological, illogical notions to stimulate your thinking device. For best results try it either in the climate of London/UK or Nicosia/CY.

If this recipe does not work then try the following:

Prawn crackers are made by mixing prawns, tapioca flour and water. The mixture is rolled out, steamed, sliced and sun dried. Once dry, they are deep-fried in oil. In only a few seconds they expand from thumb-sized semi-transparent chips to white fluffy crackers, much like popcorn, as the small bubbles of air trapped in the flexible chips expand. If left in the open air for more than a few days (depending on humidity), they start to soften and become chewy and therefore are ideally consumed within a few days of being fried. Storing the crackers in a refrigerator, or airtight container, will preserve the crispness for over a week. However, the best solution for soggy crackers is to place them under a lit grill, as not only will the crispness return as new, but the procedure is ideal for gently warming the product. Packets of unfried prawn crackers may be purchased in oriental stores, or stores that specialise in Asian cuisine.

 

We sometimes add other ingredients (i.e. Guest Appearances): Peninsular 1, 2, 3,/ Philli Red Ribbon/ Tipchap