A meat processing company from Manipur, India, approached Food Research Lab and asked if we could help them make prawn chips and aloo chips.
To prepare the prawn chips, we first combined equal parts prawns and tapioca starch in a dough. We processed the prawns into a paste to have enough moisture to create a dough with the flour readily.
We also processed a batch and mixed the dough in a food processor to keep things clean and simple. To begin with, we pureed the prawns until we had a paste.
When the crackers were fried, we added baking powder which helped them puff out even more. Then, with a pinch of salt, we added the starch. Other seasonings also were recommended to our client and were used in specific samples if they desired.
Our client wanted a highly crispy chips and low chewiness. We dried the chips to remove the moisture content. After this, we formed the dough, cooked it, and sliced it into the required shapes and sizes.
Typically, prawn crackers are deep-fried in oil. For deep-frying, we used olive oil because of its health advantages.
We kept the temperature of the oil around 360°F/180°C. Our experts put small pieces of prawn cracker discs first to test the oil. They created bubbles and floated up almost instantly, which helped us estimate the optimum temperature of the oil. Our client was happy that the crisps were as per their specifications.
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
