Shrimp Chips (Homemade Prawn Crackers)

As a child, one of my cherished snacks was the just-fried shrimp chips, also known as prawn crackers. Their delightful crunchiness and appealing shrimp flavor make them a popular snack in various Asian cuisines.

Traditionally, during the spring festival, the older generation in each Chinese household would lovingly make a huge batch of shrimp chips from scratch. This thoughtful gesture ensured that a warm and crispy handful of these delectable treats awaited every visiting child.

From preparing the dough to frying the chips, this recipe guides you through each step of the process, ensuring that your homemade shrimp chips turn out as crispy as those found in your favorite Asian eateries.

What are shrimp chips?

Shrimp chips are made from a mixture of shrimp meat, tapioca starch, and seasonings. The mixture is usually formed into a dough log, then cut into thin slices, which are then dried. When these dried chips are deep-fried, they puff up dramatically, creating a light and crispy texture.

My grandma always told me that store-bought shrimp chips might not actually contain real shrimp meat. Instead, they might use ground shrimp shells or shrimp extract, combined with other ingredients, to achieve the desired flavor without using real shrimp meat.

Hence, I’ve formed a habit of carefully reviewing the ingredient list on packaging to confirm whether shrimp is truly present in store-bought shrimp chips.

However, regardless of their composition, nothing quite matches the satisfaction of homemade shrimp chips—especially those freshly fried, enjoyed while still warm!

Tips for making shrimp chips

1. Choice of shrimp

You have the option to use either fresh or frozen shrimp/prawn to make shrimp chips.. If using fresh shrimp meat, remember to remove the poop line of the shrimp after peeling. If using frozen shrimp meat, make sure to thaw it in the refrigerator overnight and drain it thoroughly to prevent excess moisture.

2. Blending Consistency

Blend the shrimp with water and seasonings until you achieve a smooth paste. A fine, even consistency will contribute to the quality of the dough. You can use a blender or a food processor for this step.

3. Dough Texture

Achieving the right dough texture is crucial. The dough should be pliable and hold together without being too sticky. Avoid adding all the starch all at once; instead, gradually incorporate tapioca starch or potato starch until the dough achieves the desired consistency.

4. Steaming or Boiling

While steaming is the traditional method for cooking shrimp chips, boiling is an alternative. Steamed dough will dry faster in later steps. Whether you opt for steaming or boiling, ensure that the dough is thoroughly cooked in this stage; otherwise, the chips may not achieve optimal puffing during frying.

5. Drying Process

Proper drying is essential for ensuring the chips’ crispiness and extending their shelf life. It’s advisable to check the weather forecast before commencing the shrimp chip-making process. During summer, expect around 2 days of direct sunlight for complete drying. This duration might be extended during the winter months. The chips should feel hard and dry to the touch.

If you are worried about bugs or dusts when drying the chips uncovered, you can cover them with a mesh food covers tent. But traditionally, the elders would just dry the chips uncovered in their yards.

You can also bake the shrimps chips in your oven at 140°F (60°C) for 3 to 4 hours until they turn dry and crispy.

6. Frying Temperature

Maintain the oil temperature around 350°F (175°C) for frying.

You can dip an end of a wooden chopstick into the hot oil. If the oil is hot enough, you’ll see small bubbles form around the submerged end of the chopstick.

Or you can drop a piece of shrimp chip into the hot oil. If it quickly puffs up and starts floating, the oil is ready for frying.

7. Fry in Batches:

Avoid overcrowding the frying pan. Fry the chips in small batches to ensure they puff up evenly and have sufficient space to cook.

8. Storage

For fried shrimp chips, store them in an airtight container in a cool, dry place. If you notice any loss of crispness, you can briefly reheat them in a low-temperature (around 250°F /120°C) oven for about 5 to 10 minutes to restore their crunchiness.

EQUIPMENT

• Kitchen scale (Or measuring cups)
• Blender
• Mixing bowl
• Steamer (Or a large pot for boiling)
• Rotary cheese grater (Or a sharp knife)

INGREDIENTS  

• 200 g shrimp meat (About 1 cup; peeled and deveined)
• 160 g cold water (⅔ cup)
• 9 g salt (½ tablespoon)
• 12.5 g sugar (1 tablespoon)
• 2 g ginger powder (½ teaspoon; Or 2 slices of fresh ginger)
• 4 g garlic powder (1 tsp; Optional)
• 400 g tapioca starch (3+⅓ cup; Can also use potato starch.)

INSTRUCTIONS 

– To Make Shrimp Chips from Scratch

1. Peel and devein the shrimp. Cut each shrimp into three pieces, which will help with smoother blending in the blender. (In the case of using frozen shrimp meat, thaw it in the refrigerator overnight. After thawing, rinse the shrimp thoroughly and use paper towels to absorb any excess moisture. Proceed to divide each shrimp into three pieces.)

2. Add the shrimp, water, salt, sugar, ginger powder (or fresh ginger slices), and garlic powder (optional) into a blender. Puree all the ingredients into a fine paste.

3. In a mixing bowl, combine the shrimp paste with tapioca starch (or potato starch). Knead the dough for about 5 minutes until it becomes smooth. If the dough is too sticky, add a bit more tapioca starch. If it’s too dry, add a touch of water.

4. Roll the dough into a long log, evenly divide it into 6 portions. Roll each portion of the dough into a 10×3 inch log.

5. Brush a thin layer of cooking oil onto the steamer’s surface. Place the dough portions on the steamer, ensuring there is adequate space between each piece to avoid sticking. Steam on medium high heat for 1 hour. (If you don’t have a steamer, you can also boil the dough pieces in a large pot of water for 35 minutes. However, it is going to take longer for the dough to dry out later if you use the boiling method.)

6. Transfer the fully cooked dough pieces to a plate and let them cool down to room temperature. Place the plate, uncovered, in the refrigerator overnight to let dough pieces dry completely.

7. After the dough pieces have become dry and firm, carefully cut them into thin slices, about 2mm thick. For a quicker and more even slicing process, a rotary cheese grater can be utilized.

8. Arrange the shrimp chips on a large cooling rack, ensuring they do not overlap. Expose them to direct sunlight for 2 days or until they become thoroughly dry and attain a crispy texture. The dried shrimp chips should feel like plastic chips.

9. Storage of homemade shrimp chips: Collect the dried shrimp chips and place them in an airtight container. Store the container in a cool, dry location within your pantry or kitchen. These chips can be safely stored at room temperature for up to 6 months.

– To Fry Shrimp Chips

1. Pour about 1 inch of vegetable oil into a large frying pan. Heat the oil to around 350°F (175°C).

2. Carefully place a handful of shrimp chips (about 10 pieces) into the hot oil. They will puff up almost immediately.

3. Use a slotted spoon to flip and gently press down on the shrimp chips to ensure they puff up evenly. The frying process is very quick, usually taking just a few seconds per cracker. As soon as they puff up and turn a light golden color, they are ready.

4. Use a slotted spoon to carefully transfer the fried shrimp chips out of the oil. Place the fried chips on a cooling rack set over a large baking sheet to allow excess oil to drain away. Continue frying the shrimp chips in small batches until you have made enough of fried shrimp chips ready for serving.

5. Let the fried prawn crackers cool down for a few minutes before serving.

6. Fried shrimp chips are best enjoyed within a few days to a week. They can start to lose their crunchiness over time due to exposure to air. You can keep leftover fried shrimp chips in an airtight container and find a cool and dry spot in your pantry or kitchen to store them for a few days. They don’t need to be refrigerated.

My other snack recipes you will also like: