Make the prawn paste dough:

Cup of Yum
1. Process shrimp, water, salt, pepper and onion powder until very creamy and smooth.
2. Add in tapioca starch and baking powder, and pulse until dough forms.
3. Transfer dough to a work surface.
4. Knead the dough with your hands until homogenous; adjust with additional water or tapioca if necessary, 1 tablespoon at a time.
5. If dough is too wet, add tapioca; if too dry, add water until very smooth dough is formed.
6. Divide the dough and form into 2 logs.

Steam/cook the dough:

1. Place the dough logs into a steaming rack and fill with water.
2. Steam the logs at high heat for 1 hour, adding boiling water as needed.
3. Remove the dough logs and let cool completely.
4. Wrap the dough up with plastic wrap and chill in the fridge overnight.

Slice and dry into chips:

1. Slice the dough thinly into 2mm pieces with very sharp thin-blade knife.
2. Lay and arrange the keropok slices on a perforated tray.
3. Oven-dry the keropok slices at a low temperature (~150°F/66°C) with door ajar for about 2-2 ½ hours.
4. Turn the slices over occasionally, to prevent them from getting overheated. Note: don't let them blister or turn brown.
5. Remove from oven and let cool.
6. Repeat the process the next day and oven-dry the keropok slices, until completely dry.
7. Cool and store in airtight container or ziplock bag until ready to deep fry.

Fry the keropok:

1. Preheat oven to the lowest temperature, about 200°F/93°C.
2. Place the dry keropok slices onto a large baking tray and let them warm up, until just hot to the touch (but not too hot), about 15-20 minutes.
3. Add peanut oil or frying oil to a wok or large pot.
4. Heat the oil to a temperature of 425°F/218°C.
5. Add one or two prawn crackers to the hot oil and agitate it with a pair of chopsticks until it fully puffs up.
6. Remove from oil with a spider or slotted spoon and drain on paper towel.
7. Repeat with the remainder.
8. Store cool fried keropok in an airtight container at room temperature.