Shrimp Chips, also called prawn crackers, are colorful fried chips often served at Chinese and Vietnamese restaurants as decor with dishes like crispy duck. Home made shrimp chips taste so much fresher.
- 5 ounces peeled, deveined shrimp
- ½ cup water
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ tablespoon sugar
- 2 cups tapioca starch (plus more for for dusting)
- 6 drops food coloring (3 colors, 2 drops each, optional)
If you have the shrimp shells, boil them in 2 cups water for about 10 minutes, covered. Cool completely, and measure out ½ cup. This step is optional, but will add tons of flavor to your chips.
To your food processor, add the shrimp, water, spices, and sugar, and pulse until smooth. Mix the shrimp paste with the tapioca starch until it forms a dough (you may need a few tbsps of additional starch to make it come together). Divide into 4 equal pieces, and knead 2 drops of food coloring into each piece if desired. Roll out each piece of dough into 1½-inch thick cylinders.
Boil the dough logs for 12-15 minutes. Remove to a rack, and let them dry in a cool, dry place overnight.
The next morning, carefully slice the chips as thinly as possible. Spread the chips evenly on a bamboo basket or sheet pan lined with parchment paper. Dry them out completely in a cool, dry place for at least 24 hours. Store in an airtight container in the pantry. Fry in 450°F oil when you’re ready to enjoy!