Shrimp crackers

Put 150 g shrimp in a food processor with the salt, fish sauce, garlic, ginger, garlic powder, onion powder, five spice and white pepper.

Add 30 g crushed ice and blend as fine as possible to a smooth shrimp paste, stopping a few times to stir with a spatula.

Add the tapioca starch in batches, mix roughly, then run on low speed until it forms a dough; add a little more starch if it sticks to your hand.

Roll into a long, even, smooth log and cut into two pieces.

Drop the logs into boiling water and move them around so they do not stick until they float, a couple of minutes.

Turn to low, cover and simmer at least 30 minutes so the centre cooks through; 15 minutes leaves the centre ungelatinized and it will not puff.

Transfer to a rack and chill in the fridge uncovered for 30 hours until firm like rubber.

Slice 1 mm thick with a good knife or a slicer; thicker crackers are chewy and tough.

Dehydrate the slices fully on a rack in a dehydrator at 120F for 4 to 5 hours.

Variation: dehydrate in the oven at the lowest setting, below 150F, propping the door open if needed, three to four hours.

Variation: dry under a ceiling fan overnight.

Heat oil to 400F and fry 8 to 10 slices at a time; they should puff in about 2 seconds. Fish out and shake off the oil.

Store the dried, unfried crackers in a mason jar at room temperature for up to 6 months; fry just before serving.