Label
All
0
Clear all filters

Ken Hom

Frying Shrimp Chips

Appears in
top 1000Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About
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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ

Related Reference

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
The licensor does not allow printing of this title