Hey there! I’m super excited to share my experience making shrimp chips from scratch. After numerous attempts and some epic fails, I’ve finally mastered this classic Asian snack that everyone loves. Whether you call them shrimp chips, prawn crackers, keropok, or krupuk udang – I’ll show you exactly how to make these crispy delights at home.
What You’ll Need
Main Ingredients:
- Tapioca starch/flour (500g)
- Fresh shrimp/prawns (500g, peeled and deveined)
- Salt (1 teaspoon)
- Sugar (2 teaspoons)
- White pepper (1/4 teaspoon)
- Peanut oil (2 teaspoons + more for frying)
- Water (as needed)
Equipment:
- Food processor
- Steamer
- Sharp knife or mandoline slicer
- Dehydrator or sunny spot for drying
- Deep fryer or deep pan
- Kitchen thermometer
Step-by-Step Instructions
1. Preparing the Dough
First things first, let’s make that perfect dough:
- Process the peeled shrimp in a food processor until you get a smooth paste
- Mix the shrimp paste with tapioca starch in a large bowl
- Add seasonings (salt, sugar, white pepper)
- Knead until you get a stiff but workable dough
Pro tip If the dough feels too dry, add water bit by bit. Too sticky? Just sprinkle in more tapioca starch.
2. Steaming Process
This is where the magic begins:
- Shape the dough into log forms
- Place in a greased container that fits your steamer
- Steam for about 50-60 minutes
- Let it cool completely
- Refrigerate overnight (this makes slicing way easier!)
3. Slicing and Drying
Here’s where patience becomes your best friend:
- Slice the cold logs very thinly (about 2mm thick)
- Arrange slices in single layers
- Choose your drying method:
- Sun-dry for 1-2 days
- Use a food dehydrator at 40°C/108°F for 4 hours
- Use an oven at lowest setting
The chips should be completely dry and brittle when done
4. The Final Step: Frying
Now for the most satisfying part:
- Heat oil to 180°C/355°F
- Drop dried chips one at a time
- Watch them puff up like magic! (seriously, it’s so cool)
- Remove when fully expanded
- Drain on paper towels
Common Problems and Solutions
Listen I’ve made pretty much every mistake possible so here’s what I learned
- Chips not puffing up? Probably not dried enough or sliced too thick
- Chewy texture? Either not fully cooked during steaming or not dried properly
- Breaking while slicing? Dough might be too warm – pop it back in the fridge
- Uneven cooking? Oil temperature isn’t consistent – use a thermometer!
Storage Tips
Keep your homemade shrimp chips fresh:
- Store unfried dried chips in airtight containers
- Keep fried chips in sealed containers at room temperature
- They should last several weeks if stored properly
Health and Variations
While traditional shrimp chips are amazing, you can try these variations:
- Use fish instead of shrimp for fish crackers
- Add different seasonings like garlic or chili powder
- Try baking instead of frying for a healthier version
Why Make Your Own?
I started making these at home because:
- No artificial colors or MSG
- Control over ingredients quality
- Better shrimp flavor (commercial ones often skimp on the shrimp)
- It’s actually fun! (once you get the hang of it)
Final Thoughts
Making shrimp chips takes time and patience, but trust me, the result is worth it! Your first batch might not be perfect (mine sure wasn’t!), but keep at it. There’s something special about serving homemade shrimp chips that just can’t be matched by store-bought ones.
Remember, the key to success is in the details – proper drying, thin slicing, and the right oil temperature. And don’t forget to have fun with it! After all, cooking should be enjoyable, even when things don’t turn out exactly as planned.
What is a shrimp chip made of?
This traditional snack has varying ingredients, depending on which variety you eat. For example, Chinese shrimp chips are typically made with tapioca flour, seasonings, and dried shrimp powder or fresh crustacean shellfish (shrimp) pieces, which offer a more noodle-like flavor. Depending on the brand of shrimp chips purchased, the chips may actually be made from prawn shells or extract instead of real shrimp. You may also see ingredients like sodium bicarbonate (baking soda) used in ready-to-eat shrimp chips.
If shrimp powder is used, the mixture is combined with water to turn into a dough. This dough is rolled out, shaped into crackers, and then dried. Once purchased, they are deep fried at home or in Vietnamese/Chinese restaurants and enjoyed! In some versions of this dish, the prawn crackers feature bright colors, so coloring may also be added to the cracker dough.
Seasonings like salt, pepper, and monosodium glutamate (MSG) are also added to the prawn crackers for additional flavor. Theyre typically eaten as snacks/appetizers in Chinese culture. Its common to see Chinese parents/grandparents making large batches of shrimp chips for Chinese New Year for the kids/younger family members.
These chips are considered healthier than potato chips, as theyre lower in calories and higher in protein. Because of this, youll often see prawn crackers available at Asian markets/convenience stores. Theyve grown so popular recently that theyre even considered a competitor to potato chips.
How to Make Fried Prawn Crackers (Hint: Fry in Batches!)
Once you have prepared homemade Chinese shrimp chips, its time to fry them up so you can enjoy their savory seafood flavor! Heres how you can create yummy, puffed prawn crackers by deep-frying dried shrimp chips:
- Heat a frying pan with about one inch of oil on medium heat. The oil is ready when it is about 350F. It will take about 5-10 minutes for the oil to heat up. You can test it by putting one shrimp chip in and seeing if it puffs up quickly.
- Once the oil is heated, add shrimp chips in batches. They need to have sufficient room to puff up. You can add about 10-12 in at a time, depending on the size of your frying pan.
- As soon as you put the dried chips into the oil, use a slotted spoon to press them into the oil. They will puff up in a few seconds. The prawn crackers are ready when theyre golden brown.
- Once puffed, remove the chips with a slotted spoon. Place fried prawn crackers on a cooling rack with a cookie sheet underneath so the excess oil can drain off.
- As soon as the chips have cooled, theyre ready to eat! Avoid frying too many chips at a time; theyre best (and crunchiest!) when theyre freshly made.
Make shrimp chips with real shrimps
FAQ
What are shrimp chips made of?
Shrimp chips, also known as prawn crackers, are typically made from a combination of tapioca starch and shrimp or prawn flavoring. The process often involves creating a dough with these ingredients, sometimes including other seasonings like salt, sugar, and spices.
How to make shrimp crackers from scratch?
- Add the shrimp into a food processor along with all the seasoning and the crushed ice. …
- Add the tapioca flour in batches and blend until a non-stick dough formed. …
- Roll the dough into a long, even, smooth log then cut the log into 2 manageable pieces.
- Add the shrimp dough into boiling water.
Why do shrimp chips taste so good?
Calbee Shrimp Chips are like Doritos—or whatever chip demolishes your sense of self-control—in that they’re engineered to be delicious. Shrimp chips, as you might expect, owe their flavor to a mixture of shrimp, salt, and monosodium glutamate.
What are the ingredients in baked shrimp chips?
Ingredients. Wheat Flour, Palm Oil, Shrimp, Starch (Corn, Tapioca), Sugar, Salt, Monosodium Glutamate, Sodium Bicarbonate, Ammonium Chloride.
How do you make shrimp chips?
1. Preparing the Shrimp Paste Begin by blending peeled and deveined shrimp into a smooth paste. Add water, salt, ginger, and garlic powder to enhance the flavor. This creates the base for your chips.
How do you fry shrimp chips?
Slice the dough logs into thin rounds and leave them out to dry. Whether you choose to sun-dry them or use a low-temperature oven, ensure they are fully dried before frying. This drying process is crucial for achieving the light, airy texture that makes shrimp chips so addictive. 5. Frying the Chips Finally, it’s time to fry!
How do you dehydrate shrimp chips?
Place the slices of shrimp chips in a food dehydrator in a single layer (see photo below left). Dehydrate the shrimp chips until completely dried out, about 24 hours. They will curl slightly (see photo below right). These dried shrimp chips can be stored in an airtight bag or container at room temperature for a few months.
How do you make shrimp chips taste good?
Plain shrimp chips are delicious enough on their own. But you can also customize them with different seasonings, sauces, and flavors. Here are some tasty ideas: Salt – Just a sprinkle of salt is all they need. Sea salt or kosher salt adds nice flavor. Five spice powder – This blend of spices commonly used in Chinese cooking adds warmth.
What can you do with shrimp chips?
Fold crumbled shrimp chips into fresh summer rolls for added crunch. Use them as a crunchy topping for noodle bowls and stir fries. Serve as a pre-dinner snack with tropical cocktails like mai tais or Singapore slings. Bring them along for movie night or game day for a crunchy, salty snack.
What are shrimp chips?
Shrimp chips consist of a dough made from a mixture of powdered shrimp, starch, and seasonings. The dough is steamed or boiled, then sliced thin and dried completely until very hard and crisp.