100g trout meat

700g tapioca pearls

25g 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 the trout meat with 100g of tapioca and blitz with a hand mixer until smooth. This paste is important because it bins the tapioca pearls together therefore the cracker will not crumble when fried.

Combine this paste with the rest of 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 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 (just one pearl thick) 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.