Shrimp Chips Recipe
Crispy chips made from shrimp and tapioca.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare Shrimp Mixture
In a food processor, combine the peeled and deveined shrimp, tapioca starch, water, salt, pepper, and garlic powder. Blend until you achieve a smooth and consistent paste.
- 2
Shape the Chips
Transfer the shrimp mixture into a piping bag or a plastic bag with a corner cut off. On a sheet of parchment paper, pipe out small circles (about 2 inches in diameter) of the mixture, leaving space between each one.
- 3
Dry the Chips
Allow the piped shrimp chips to dry at room temperature for at least 2 hours or until they are firm to the touch.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the temperature by dropping a small piece of the mixture into the oil; it should sizzle and float to the surface.
- 5
Fry the Chips
Carefully add a few dried shrimp chips to the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until they puff up and turn golden brown.
- 6
Drain and Cool
Using a slotted spoon, remove the fried shrimp chips from the oil and place them on a plate lined with paper towels to drain excess oil. Allow them to cool completely.