Shrimp Chips

recipe
Notes: Fried in oil, krupuk puff into crisp, featherweight, bubble-filled chips. The chips can be fried up to 1 day ahead; store airtight.

Yield:

Makes 10 to 12 servings

Recipe from

Sunset

Nutritional Information

Calories 56
Caloriesfromfat 57 %
Protein 0.3 g
Fat 3.5 g
Satfat 0.5 g
Carbohydrate 5.8 g
Fiber 0.1 g
Sodium 48 mg
Cholesterol 1.4 mg

Ingredients

3 to 4 ounces uncooked shrimp-flavor crackers (krupuk; about 1 1/2 cups 2-in.-wide rounds, or 12 rectangular pieces 4 1/2 by 1 1/2 in.)
1 1/2 inches salad oil

Preparation

1. Measure 3 to 4 ounces uncooked shrimp-flavor crackers (krupuk; about 1 1/2 cups 2-in.-wide rounds, or 12 rectangular pieces 4 1/2 by 1 1/2 in.).

2. In a wok (at least 14 in.) or 5- to 6-quart pan, pour salad oil to a depth of about 1 1/2 inches. Set pan over high heat and bring oil to 350° on a thermometer. Adjust heat to maintain oil temperature.

3. Drop 3 to 5 rounds or 1 rectangular cracker into oil and, with a slotted spoon, turn to cook other sides; they puff almost immediately. At once, lift from oil and drain in paper towel-lined pans. Repeat step to cook remaining krupuk.

Note:

Chef Lother Arsana,

The Grand Hyatt Bali,

June 1999
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