Kropeck From Shrimp Heads

KROPECK FROM SHRIMP HEADS 
 

Raw materials:
       

1 kilo shrimp heads (blanched)  

½ kilo rice   

2 tbsp. salt    

1 tbsp. vetsin      

5 tbsp. limewater (prepared by dissolving 1 tbsp. lime in 1 cup water)
     
pinch of black pepper 

Procedure: 

1. Soak rice in water overnight. Then grind together with the shrimp heads, which were previously blanched. The ground mixture should be very fine. Mix salt,
vetsin, limewater, and black pepper for flavoring. 

2. Pour the mixture into a greased pan -- an aluminum pie plate can serve the purpose. Steam for two or three minutes. Then slice into desired sizes. Dry the kropeck under the sun for one to two days until it turns brittle. Finally, fry the dried kropeck.  
 

Source:        Phil. Farmers' Journal June 1982
Descriptor:   Food technology
Descriptor:   Shrimp heads
Descriptor:   Kropeck

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