Shrimp Crackers (炸虾片)

Add the shrimp into a food processor along with all the seasoning and the crushed ice. Blend until smooth. If you don’t eat shrimp, you can change it to fish, or squid.

Add the tapioca flour in batches and blend until a non-stick dough formed. Other types of starch such as mung bean starch, potato starch, cornstarch will also work but tapioca is the best because it contains a higher percentage of amylopectin, which makes your shrimp crackers puff up bigger. Also, different brand and types of starch have a different water absorption rate, the measurement that I gave is for reference. You should adjust the water amount depending on your situation.

Roll the dough into a long, even, smooth log then cut the log into 2 manageable pieces.

Add the shrimp dough into boiling water. Stir gently until the dough floats. Then simmer on the lowest heat for 30 minutes.

Transfer the dough onto a rack and chill in the fridge uncovered for 30 hours.

Slice the dough into 1 mm thick pieces. Do not cut it too thick, otherwise, the crackers will be chewy and tough.

Place all the slices on a rack and fully dehydrate them by using one the following methods.

1) Use a dehydrator ( 4-5 hours at 120 F)

2) Put it in the oven and set the temperature at the lowest possible (3 hours at 150F).

3) Put it under the ceiling fan overnight.

Store the dehydrated crackers in a sealed container for up to 6 months.