SHRIMP CHIPS
Shrimp Chips, also called prawn crackers, are colorful fried chips often served at Chinese and Vietnamese restaurants as decor with dishes like crispy duck.
Provided by Kirbie
Categories Snacks
Number Of Ingredients 2
Steps:
- Add enough oil into pot or work being used for frying so that it is at least 1 inch deep. Heat oil to medium-high heat. Once the oil is hot, carefully drop in a few chips. Within a few seconds they should heat up and expand. As soon as they open up and expand, immediately remove them from the oil, otherwise they will start to burn and lose their color. Repeat until you finish your box or reach desired amount you want to make.
SHRIMP CHIPS
Steps:
- Pour 2 cups of vegetable oil into a pan and turn on the fire to medium high.
- Let the oil heat up around 338 F-374 F. Then, turn the fire to small or low. (*If the oil is not hot enough. It will take a long time and some will not expand.)
- Put dried chips into hot oil for a few seconds, then it will expand.
- Once the chips expand, take them out quickly. If you leave the chips in the oil a little bit longer, it will burn.
- After that, put the chips in a bowl with paper towels to absorb excess oil from the chips.
Nutrition Facts : Calories 108 kcal, ServingSize 10 g, Carbohydrate 10 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 96 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
FRIED SHRIMP CHIPS
Shrimp chips, usually labeled shrimp crackers, are the Southeast Asian equivalent of the American potato chip. They are made by mixing a dough of primarily ground shrimp and tapioca starch, steaming it, slicing it, and setting the slices out in the hot sun to dry. The hard chips are then deep-fried in oil, puffing and expanding to about twice their original size. Made well, the essence of shrimp is captured in each chip. Most cooks buy the dry chips, rather than make them. The frying is fast and neither messy nor oily. Plus, the chips may be fried hours in advance, making a bowl of bánh phong tôm an easy accompaniment to cocktails. They are also used to scoop up salads, such as Cucumber and Shrimp Salad (page 46). As with all snack foods, not all shrimp chips are equal. The inexpensive colorful ones sold in boxes are pretty but not much else. Indonesian shrimp chips, called krupuk, are consistently good and packed with real shrimp flavor. Imports from Vietnam are getting steadily better. Most of them are from Sa Dec, a city known for its tasty shrimp.
Number Of Ingredients 2
Steps:
- Line a large plate with paper towels and place next to the stove. Pour oil to a depth of 3/4 to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
- Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size. If you fry too many at a time, they will cook unevenly. Each will sink to the bottom, start to bubble, maybe curl, and then expand before rising to the top, where it will finish cooking. All of this happens in 4 to 5 seconds, so don't turn away. Once the chips float to the top, let them fry for only a few seconds longer. Don't let them brown or their delicate flavor will vanish. Using a skimmer, transfer the chips to the towel-lined plate to drain. This is fast-paced frying, so regulate the heat and adjust the size of your batches so that you are working at a comfortable speed.
CHILI CRAB DIP WITH SHRIMP CHIPS
Inspired by chili crab, an aromatic and spicy Singaporean seafood braise, this crab dip gets sweetness from tomato paste and flavor from shallots and ginger.
Provided by Joe Sevier
Time 30m
Yield Makes about 2½ cups
Number Of Ingredients 16
Steps:
- Pulse or blend shallots, lemongrass, ginger, chile, garlic, tomato paste, sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a food processor or blender until a coarse purée forms.
- Heat oil in a medium skillet over medium-high. Scrape purée into pan and cook, stirring often, until mixture darkens and thickens to the consistency of tomato paste, 12-15 minutes. If it begins to stick and brown, stir in a little water (about 1 Tbsp.), scraping up any browned bits with a wooden spoon. (You should have about ⅔ cup.)
- Transfer mixture to a small bowl and vigorously mix in cream cheese and mayonnaise. Stir in crabmeat, half of the scallions, and half of the cilantro. Taste dip and season with more salt if needed.
- Transfer dip to a serving bowl. Top with remaining scallions and cilantro, then with fried shallots (if using). Serve with shrimp chips.
SHRIMP AND CHIPS
Make and share this Shrimp and Chips recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Healthy
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except shrimp in a mixing bowl to make batter.
- Dust shrimp in flour.
- Dip shrimp into batter.
- Fry shrimp in deep fryer set at 375 degrees or in a skillet with 2 inches of vegetable oil, until golden brown.
- Drain shrimp on paper towels or on brown grocery bags from the market.
- Serve with french fries and cole slaw or creamy cucumber salad (Recipezaar recipe 211355).
- Also serve with cocktail sauce and tartar sauce.
Nutrition Facts : Calories 306.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 53.6, Sodium 235.9, Carbohydrate 52.2, Fiber 1.7, Sugar 0.2, Protein 12.8
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- Heat up the oil in a pot or wok up to 165 degrees Celsius or 330 degrees Fahrenheit. If you do not have a suitable thermometer, wait for 5 to 6 minutes until the oil is hot enough.
- Carefully add in and fry 8 to 10 prawn crackers at a time, ensuring that each piece can completely soak and submerge into the hot oil. This is to make sure that each piece is cooked thoroughly and evenly.
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