To make the paprees you will need a few stainless plates, a steamer with water and another bowl with cold water ready
Tip - stainless steel plates are easier to work with. Do not use ceramic. Coated tin plates tend to get ruined when dried, this is due to the heat/coolling in the steaming process
Pour a few tablespoons of batter on the back of the plate.
Tip - The final fried paprees become almost twice their size so don't make large ones. (otherwise you will need a big wide pot of oil)
Swirl the plate to help spread the batter into a thin sheet
Place the plate in the steamer and steam for 3 minutes until opaque or no longer wet
Remove from the steamer and dip the plate into cold water. Use a small knife to loosen the edges of the papree.
Then carefully peel it off the plate. This needs to be done patiently and delicately to prevent them from tearing
Tip- A little ice in the water makes them easier to peel
Place them on clean kitchen cloths, or cheesecloths to dry. Traditionally, these were dried in the sun for a few days (they can also be dried under the fan)
Tip - These get stuck to the cloth so try not to move them. Once dried they will release easily