Bánh Phồng Tôm (Shrimp Crackers/Chips)

Most chips sold in stores are “floured down”. The producers use more flour than shrimp to boost profits. As a result, shrimp chips or crackers end up tasting nothing like shrimps. This recipe produces a heavily shrimp flavored chip/cracker. If you prefer store bought flavor more simply adjust the ration of shrimp to starch. The weight of starch can be up to 3x the weight of shrimp.

Ingredients:
-500g peeled and deveined shrimp
-250g tapioca starch
-2 scallions (white part only)
-3 cloves garlic
-1 ½ tsp salt
-2 tsp sugar
-1/2 tsp powdered “squid bone”
-whole peppercorns (optional)

What to Do:
Mince scallions and garlic and add to shrimp, sugar and salt. Process shrimp in a food processor into smooth paste. Add powdered squid bone and tapioca starch and mix well. Roll paste into a log and wrap plastic wrap or foil and boil or steam for about 1 hour. Cool and slice into thin chips, before drying in the sun or a food dehydrator. Store dried chips in a cool dry place for up to a year.

To Serve:
Heat oil to 375’F add chips one at a time and fry until puffy and golden (chips will expand 3-4x its original size when fried). For healthier eats, just nuke the chips for about 30 seconds in the microwave.

Note:
“Squid bone” is the thin bone plate found in squids/cuttlefishes. They can be purchased dried from Chinese Herbal Medicine shops. To use, simply scrape with a spoon to get a fine powder. This is what gives the chips its crispy and puffy texture.