Shrimp Chips

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

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 57%
  • Protein: 0.3g
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Carbohydrate: 5.8g
  • Fiber: 0.1g
  • Sodium: 48mg
  • Cholesterol: 1.4mg

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. 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. 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. 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.
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