They puff because the water that is trapped in the gelatinous strands of the product boils rapidly when they hit the hot oil. This created bubbles when the surrounding material is stretched by the expanding nature of boiling water. The water boils off rapidly and leaves behind an air pocket in what is now rigid material (having been cooked by the hot oil) and thus it retains its puffed shape and crunch.
No. They go straight into the hot oil!
Nice ecperiment: put a prawn cracker in the microwave. They will become edible (very strong prawn taste) but will hardly puff up
I got some flour and water and rolled it into a dough in a sausage shape, then boiled it off then cut into slices then oven dried it out. I then put them into the fryer. but they did not puff up!
In this video he steams the dough off and then slices and drys them out before frying. But I do not have a steamer
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