Shrimp chips are a salty crispy snack that’s absolutely eye-catching! It’s so satisfying biting into a crunchy snack, you may want to make extra. Learn how to cook this shrimp chips recipe easily at home!
Where to Buy Prawn Crackers to Cook
Uncooked prawn crackers may be found at local Asian markets in either white or colored varieties. If you have any trouble finding them at the store, you can also try Amazon. These are the shrimp chips I got and they were SO good!
How to Cook Shrimp Chips
- Choosing the Right Oil: To make evenly crispy shrimp chips, the cooking oil will need to be extremely hot. Make sure you’re using an oil with a high smoke point, such as vegetable, canola, or grapeseed oil, so you can get to the heat you need. If the oil isn’t hot enough, the prawn chips won’t evenly puff when cooking and you’ll be left with an oddly textured chip.
- Avoid Clumping: Whenever you fry food, a general rule of thumb is to avoid overcrowding to make sure the oil temperature doesn’t drop too low. In this case, we also don’t want the chips to get stuck together too! These chips have a way of finding and sticking to each other in the pan, so you’ll want to gently stir them around to prevent sticking during cooking.
- Quick & Easy Frying: These shrimp chips literally take seconds to cook, so don’t be tempted to walk away! As soon as you place them in the hot oil, they should expand in a matter of seconds. If they don’t, it means your oil isn’t hot enough yet. Once the chips expand, quickly remove them and drain them on a paper towel-lined plate or wire rack.
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Shrimp Chips Recipe
Ingredients
- Oil for frying
- Uncooked Shrimp Flavored Chips
Instructions
- Heat a large wok or pan on medium-high heat. Add enough oil to the pan so it’s 1-inch deep and wait until it becomes very hot. You’ll know it’s ready if you stick a chopstick or wooden spoon in the oil and it begins to bubble. You want the oil very hot, otherwise, the chips won’t expand.
- In batches, add about 10 uncooked shrimp chips, being careful not to overcrowd the pan so the oil temperature doesn’t drop. It should only take a few seconds before they puff and expand.
- Quickly remove the chips and transfer them to a wire rack or plate lined with paper towels. Serve immediately and enjoy!
Notes
- Oil: Use oils with high smoke points, such as vegetable, avocado, or canola oil. Avoid oils such as olive oil that have low smoke points.
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Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
I help you create delicious quick & easy Asian & Asian-inspired recipes in the comfort of your own home! I'm a firm believer that just because you're short on time, doesn't mean you have to sacrifice flavor.
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