Ken Hom

Frying Shrimp Chips

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top 1000Chinese Technique

Chinese Technique

By Ken Hom

Published 1981

Do not confuse shrimp chips with dried shrimp. Shrimp chips look like dried disks and are available in white or pastel colors. They can be fried ahead of time and kept in a plastic bag for a few days.
  1. In a wok heat 2 cups oil to at least 325 degrees. Test the oil with one chip to make sure it’s hot enough. If the oil is not hot enough and the chips take too long to puff, they will come out greasy. Add all the chips at once.

  2. Immediately after the chips are added to the oil, they begin to puff.

  3. Within a few seconds the chips are completely puffed. Remove them from the oil and drain them. Use as a garnish.

    © 1981 Ken Hom. All rights reserved.

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