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Homemade Shrimp Chips

If you grew up in Hawaii, you probably made your own shrimp chips at one time or another. Remember the hard, plastic-like discs that puffed up nicely in hot oil?  Remember how delicious they were?  These homemade chips taste even better as they are made with fresh ingredients.

Posted By: C. Chang
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Prep Time: 15 | Cook Time: 60+ | Ready In: 1 day+
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US Metric
  • 2 pounds raw shrimp, peeled and deveined
  • 2 pounds tapioca stach
  • 1 package dashi seaoning base
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/2 tsp ground white pepper
  • food coloring optional
  • vegetable oil

Cooking Process:

Grind all of the ingredients except for the tapioca starch in a food processor.  Add food coloring if you choose to.  A few drops is plenty.  Transfer ingredients into a mixer or use a large bowl and mix by hand.  Mix the ingredients until mixture is no longer sticky.  Shape the dough into 2 logs and steam on a plate or flat surface for about 1 hour.  Transfer steamed logs into the refrigerator immediately.  Once chilled, slice the logs into paper thin slices.  If the slices are too thick, they won't puff up when frying.

Place thin strips in a dehydrator ensuring not to overlap chips. Dehydrate for about 24 hours.  You can keep the chips in the refrigerator in an airtight bag to store.  When ready to cook, place shrimp chips on cookie sheet and dry them out again before cooking.  Heat oil to 350 degrees and fry.  The chips are ready to each as soon as they puff up.  Remove from hot oil and drain on paper towel and salt immediately if you prefer them salty.