Looking for a new recipe for Glutinous rice flour? Crispy Fried Glutinous Rice Cake | Prawn Crackers

Looking for a new recipe for Glutinous rice flour? Crispy Fried Glutinous Rice Cake | Prawn Crackers recipe | Snacks recipe
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Crispy Fried Glutinous Rice Cake / Prawn Crackers recipe:
Ingredients:
200g glutinous rice flour
120g water
1/4 tsp ground pepper
1/2 tsp chicken powder
1/2 tsp sugar
20g dried shrimp, wash, drain (Optional)

Place all the slices cake on a rack and fully dehydrate them by using one the following methods.
1)Use a dehydrator at 60 °C until until dry and crispy.
2)Put it in the oven and set the temperature at the lowest possible until dry and crispy.
3)Dry in the sun until dry and crispy.

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Welcome to Cooking with Hana Phung! Looking for a new recipe for Glutinous rice flour? Today I share with you a new recipe to make Crispy Fried Glutinous Rice Cake | Prawn Crackers recipe Please turn on subtitles and watch your language. Then please take a look at how I do it.

Heat 1 Tbsp oil. Add a little shallot. 20g small dried shrimp, washed, don’t soak these in water. Fry over medium – low heat until fragrant, otherwise there will be a raw smell. Remove shallot. Puree it. Set aside. 200g Glutinous rice flour. Sift. Slowly add 120g water.

Pour water wherever there is dry powder. Rub the mixture between your hands until it has the texture of coarse sand. Add dried shrimp. 1/4 tsp ground white pepper. 1/2 tsp chicken powder. 1/2 tsp sugar. Mix well. Arrange the mixture evenly on a steam tray lined with perforated baking paper.

Place the steaming tray over the pot of water and bring to a boil. After the water boils, steam over medium heat for 25 minutes. Turn off the heat. Knead into a smooth dough while still hot. You can put it in a zip bag so your hands don’t get hot.

It is chewy. It is necessary to firm it up before slicing it thinly. Cover with food wrap. Then roll tightly with foil to shape. Place it in the freezer for at least 5 hours OR overnight in the refrigerator.

After 5 hours, the dough is a bit hard. Slice the dough about 1 mm thick. Place all the slices cake on a rack and fully dehydrate them by using one the following methods. Put it in the oven and set the temperature at the lowest possible until dry and crispy.

Dry in the sun until dry and crispy. Dry and crispy. Heat the oil to around 170°C. Fry the chips in small batches to ensure they puff up evenly and have sufficient space to cook. As soon as they puff up and turn a light golden color, they are ready.

Place the fried chips on a cooling rack set over a large baking sheet to allow excess oil to drain away. Continue frying the shrimp chips in small batches until you have made enough of fried shrimp chips ready for serving. Let the fried prawn crackers cool down for a few minutes before serving.

Wow…very crispy and delicious. Keep leftover fried shrimp chips in an airtight container for a few days. They don’t need to be refrigerated. Thank you for watching. If you like this video, please LIKE and SUBSCRIBE.