1.850g of tapioca 

55g of bottarga

30g fish sauce

Pinch of white pepper

Boil a big pot of water with some fish sauce.

Cook tapioca until translucent (around 15 - 17 min). Rinse under cold water. Strain well.

To prevent tapioca from sticking to each other, add a little bit of oil.

Combine bottarga with the tapioca; add fish sauce & white pepper.

It is important to agitate the paste (mix vigorously) until you start to see white streaks in the paste, this is an indication that you are doing a good job.  

Leave the mixture to infuse for about 30 min to 1h 

Take a table spoon and make dollops of tapioca on the  foil / silk pad. (leaving enough room between the crackers to spread them out.

Spread the dollops in a circular shape (little crackers) they must not be too thick (the rule is maximum 2 pears on top of each other) but also not too thin otherwise it will just break.

After you shape the crackers and spread them out thinly and evenly put them in the dehydrator at 65 degrees  until the top is dry to the touch (no tapioca is sticking to your finders when you touch it. 

IMPORTANT! The crackers can “overbake” which means they crack-split. You need to flip the crackers before this happens. So every 15 min check / touch  the crackers.

After the top is dry you need to flip it on a metal rack and continue drying until crispy 

Usually this process takes the whole day if not even more. 

Frying:

The fryer DOES NOT reach a high enough temp for the crackers to explode properly therefore needs to be done in a wok

Heat up oil and test with a small piece to see it hot enough. You will know because the cracker will sink and start expanding in like 20 sec. It burns also quite fast, so when it expands, 2 seconds more and out on a metal rack to cool