It was left in the cupboard for quite sometimes if not for the coming Chinese New Year festival it would be still be untouched.
Prawn cracker dough are made from grind prawns (60%), Tapioca flour (40%), salt, pepper and water.
Then rolled into length of about 8 inches, steamed, sliced and sun dried until it turned into semi transparent chips.
As our prawn paste chips have been left in the shelf for too long it was better to leave it in the sun for a few hours to "bring it's crispness back to life" before frying.
Filled a hot wok with plenty of vegetable oil and slowly place the sun dried sliced prawn paste chips into it.