Shrimp Chips (Prawn Crackers)
User Reviews
0
0 reviews
Unrated
Shrimp Chips (Prawn Crackers)
Report
Shrimp chips, prawn crackers, or prawn crisps, are a fried starch and shrimp snacks that are popular in Southeast and East Asia
Share:
Ingredients
- 16 oz. Shrimp , peeled and deveined
- 1 piece ginger 1 inch / 3 cm fresh, peeled and grated
- 4½ cups tapioca flour , or more
- 1 pinch baking powder
- 2 teaspoons salt
- 1 teaspoon Sichuan pepper freshly ground
- ½ tablespoon caster sugar
- vegetable oil , for frying
- tapioca flour , for rolling
Equipment
- food processor
- Kitchen tongs
- Steam basket
- baking sheet
- parchment paper
Instructions
- In a large bowl, combine the baking powder and tapioca flour.
- Place the shrimp and ginger in a food processor and reduce everything to a smooth puree.
- Stir in the mixture of tapioca flour and baking powder, Sichuan pepper and salt, and blend until obtaining a dough that can hold and be rolled out into a log shape. If necessary, add a little tapioca flour if the dough is too wet or add water if it is too dry.
- On a work surface lightly dusted with tapioca flour, roll the dough into 2 logs about 7 inches (18 cm) long and 2 inches (5 cm) in diameter.
- Bring a large amount of water to a boil in a saucepan fitted with a steamer basket.
- Transfer the shrimp dough logs to the steamer basket, cover and steam over medium to high heat for 15 minutes.
- Using a pair of kitchen tongs, remove the 2 logs from the steamer basket.
- Let them cool for 20 minutes at room temperature then place them in the refrigerator to chill them until they get very firm.
- Using a large, smooth, sharp knife, thinly slice the shrimp chips to ⅛ inch (3 mm) thick.
- Transfer each slice to a baking sheet lined with parchment paper and allow to air dry for 1 hour.
- Heat a large volume of frying oil over medium heat in a deep pan until reaching a temperature of 365 F (185°C), which should be maintained throughout the frying.
- Working in batches depending on the width of the pan, dip the chips in hot oil until puffed, 2 to 3 minutes.
- Using a skimmer, transfer the crisps to paper towels to drain them.
- Serve immediately or chill and store in an airtight glass or metal container for up to 2 days.
Notes
- Pale yellow, pale pink and pale green food colorings can be mixed separately with tapioca flour before mixing it with the shrimp puree to make colorful shrimp chips, which are popular in China.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
