Prawn crackers

To prepare the dragon clouds, rinse the shrimp under running water 1 and pat them dry with paper towels 2, then finely chop them 3.

Transfer the obtained puree to a bowl 4, incorporate the tapioca flour 5, and add salt 6.

Season with a pinch of pepper 7 and knead for about 10 minutes 8, until you obtain a homogeneous and perfectly smooth mixture 9. If the mixture is too dry, you can add a bit of water, or if it's too wet, some tapioca flour.

Divide the dough in half 10 and form two logs of about 1.5 inches in diameter, ensuring the dough has no bubbles 11. Then place them in a steamer basket 12.

Cover with the lid 13 and steam them for an hour over medium heat. You can use a classic steamer or the traditional Chinese bamboo steamer. At the end of the cooking time 14, let the dough cool, then wrap it in plastic wrap and place it in the refrigerator for 12 hours 15. Alternatively, you can leave it in the freezer for a couple of hours.

Slice the dough into very thin pieces 16. Arrange the chips on a baking tray lined with parchment paper 17 and, to dry them out, bake them in a fan oven at 140 °F for an hour. Then, let the slices rest for another hour 18.

Heat the seed oil in a pan or wok. Once it reaches a temperature between 300 and 355 °F, immerse the chips 19 until they are puffed and crispy. Remove them with a slotted spoon 20 and place them on a tray lined with paper towels to absorb the excess oil 21. Serve the dragon clouds immediately.