Step 1

Peel and devein the shrimp. Cut each shrimp into three pieces, which will help with smoother blending in the blender. (In the case of using frozen shrimp meat, thaw it in the refrigerator overnight. After thawing, rinse the shrimp thoroughly and use paper towels to absorb any excess moisture. Proceed to divide each shrimp into three pieces.)

Step 2

Add the shrimp, water, salt, sugar, ginger powder (or fresh ginger slices), and garlic powder (optional) into a blender. Puree all the ingredients into a fine paste.

Step 3

In a mixing bowl, combine the shrimp paste with tapioca starch (or potato starch). Knead the dough for about 5 minutes until it becomes smooth. If the dough is too sticky, add a bit more tapioca starch. If it's too dry, add a touch of water.

Step 4

Roll the dough into a long log, evenly divide it into 6 portions. Roll each portion of the dough into a 10x3 inch log.

Step 5

Brush a thin layer of cooking oil onto the steamer's surface. Place the dough portions on the steamer, ensuring there is adequate space between each piece to avoid sticking. Steam on medium high heat for 1 hour. (If you don't have a steamer, you can also boil the dough pieces in a large pot of water for 35 minutes. However, it is going to take longer for the dough to dry out later if you use the boiling method.)

Step 6

Transfer the fully cooked dough pieces to a plate and let them cool down to room temperature. Place the plate, uncovered, in the refrigerator overnight to let dough pieces dry completely.

Step 7

After the dough pieces have become dry and firm, carefully cut them into thin slices, about 2mm thick. For a quicker and more even slicing process, a rotary cheese grater can be utilized.

Step 8

Arrange the shrimp chips on a large cooling rack, ensuring they do not overlap. Expose them to direct sunlight for 2 days or until they become thoroughly dry and attain a crispy texture. The dried shrimp chips should feel like plastic chips.

Step 9

Storage of homemade shrimp chips: Collect the dried shrimp chips and place them in an airtight container. Store the container in a cool, dry location within your pantry or kitchen. These chips can be safely stored at room temperature for up to 6 months.

Step 10

Pour about 1 inch of vegetable oil into a large frying pan. Heat the oil to around 350°F (175°C). (Dip an end of a wooden chopstick into the hot oil. If the oil is hot enough, you'll see small bubbles form around the submerged end of the chopstick. Or you can drop a piece of shrimp chip into the hot oil. If it quickly puffs up and starts floating, the oil is ready for frying.)

Step 11

Carefully place a handful of shrimp chips (about 10 pieces) into the hot oil. They will puff up almost immediately.

Step 12

Use a slotted spoon to flip and gently press down on the shrimp chips to ensure they puff up evenly. The frying process is very quick, usually taking just a few seconds per cracker. As soon as they puff up and turn a light golden color, they are ready.

Step 13

Use a slotted spoon to carefully transfer the fried shrimp chips out of the oil. Place the fried chips on a cooling rack set over a large baking sheet to allow excess oil to drain away. Continue frying the shrimp chips in small batches until you have made enough of fried shrimp chips ready for serving.

Step 14

Let the fried prawn crackers cool down for a few minutes before serving.

Step 15

Fried shrimp chips are best enjoyed within a few days to a week. They can start to lose their crunchiness over time due to exposure to air. You can keep leftover fried shrimp chips in an airtight container and find a cool and dry spot in your pantry or kitchen to store them for a few days. They don't need to be refrigerated.