Liquidise the prawn meat till smooth. Mix in the tapioca flour, salt and pepper. Mix well into a stiff dough.
Divide dough into three equal portions. Roll up each portion then place the rolls on a greased plate. Steam for 40 to 45 minutes over high flame.
Leave the rolls to cool, then wrap with a clean tea towel. Chill well in the refrigerator. Use a very sharp knife to slice thinly. Thoroughly dry the cut-out pieces in the sun.
Deep-fry the crackers.