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Shrimp Chips

Yield Makes 10 to 12 servings
Notes: Fried in oil, krupuk puff into crisp, featherweight, bubble-filled chips. The chips can be fried up to 1 day ahead; store airtight.

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

Nutrition 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

How to Make It

  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.