Shrimp Chips Recipe

Prepare the shrimp

Rinse the shrimp and pat dry with paper towels. Cut into chunks and pulse in a food processor until you have a very smooth paste (about 30–60 seconds). Scrape down the bowl as needed so there are no lumps.

Make the paste

To the shrimp paste in the processor add the egg white, salt, white pepper, sugar, and fish sauce. Process until fully incorporated and slightly sticky, about 30 seconds.

Incorporate dry ingredients

Add the potato starch and rice flour in two additions while pulsing on low. After the flours are mostly incorporated, run the processor for 30–60 seconds to develop a cohesive, slightly elastic dough-like paste. If mixture seems too dry and crumbly, add iced water 1 tablespoon at a time (up to 2 tbsp) until it comes together.

Rest and shape

Turn the paste onto a sheet of plastic wrap dusted lightly with potato starch. Using your hands dusted with potato starch, shape the paste into a log approximately 3–4 cm (1.5 in) in diameter and 18–20 cm (7–8 in) long. Wrap tightly in plastic to keep shape. Refrigerate for at least 2 hours or freeze for 30–45 minutes until firm (firm but not rock hard).

Slice thinly

When the log is firm, unwrap and use a very sharp knife to slice the log into very thin rounds, about 1–1.5 mm thick. If slices stick, dust both sides lightly with potato starch. Arrange slices in a single layer on a tray lined with parchment and refrigerate or freeze briefly (10–20 minutes) to dry the surface; dryer slices fry and expand better.

Heat oil

Pour oil into a deep saucepan or wok to a depth of at least 5–7 cm so chips can float and expand. Heat oil over medium-high heat to 180–190°C (355–375°F). If you do not have a thermometer, test by dropping a small piece of batter — it should sizzle and rise steadily without browning immediately.

Fry in stages

Fry chips in small batches (6–10 pieces at a time depending on size) so the oil temperature stays steady. Carefully slide chilled slices into the hot oil; they will immediately puff and expand dramatically. Use a spider or slotted spoon to gently move them so they expand evenly. Fry for 10–30 seconds until fully puffed and just beginning to turn very pale golden. Avoid over-browning.

Drain and cool

Remove chips with a slotted spoon and drain on a paper towel-lined tray. Let them cool and crisp for a few minutes; they will firm up further as they cool. Repeat with remaining slices, keeping oil temperature steady. If oil temperature drops too low and pieces absorb oil, raise heat slightly and wait for it to recover before continuing.

Serve or store

When fully cooled, serve immediately, or store in an airtight container at room temperature for up to 3–5 days. Do not refrigerate (will become soft).