Here's my beyond-simple method for making shrimp chips: Heat the oil. Add 2" of oil to a large Dutch oven (or other deep, heavy pot) set over medium-high heat. Prepare a pan. Line a rimmed sheet pan with a layer of paper towels, or place a wire baking rack inside the sheet pan. Set it aside.. Instructions: 1 Add 100g water to the prawn and blend until fine with a food processor/blender. 2 Season the prawn paste with ¾ tsp salt, 2 tsp sugar, 1 ½ tsp chicken stock powder and ¼ tsp chili powder, add 2 tsp oil and mix well. 3 Add in 300g tapioca starch and mix to incorporate. 4 Lightly coat mould with cooking oil.

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Steps to Make It. Gather the ingredients. The Spruce / Eric Kleinberg. Heat the oil to 350 F/182 C in a wok or deep-sided skillet or Dutch oven. To determine if the oil is hot enough, test by either using a deep-fry thermometer or placing a cooking chopstick or wooden spoon upright in the middle of the wok. The oil is ready when bubbles start.. In the bowl of a food processor fitted with a metal blade, process the shrimp until it is a smooth paste. Then add the tapioca starch, salt, white pepper and MSG (if using) and process until well combined and a dough forms. Depending on the size of your food processor, you may need to do this in 2 batches.