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5 from 5 votes

Shrimp Crackers (炸虾片)

Even though it is called cracker, it is more like shrimp-flavored chips - extremely crispy and hard to resist. I haven't met anybody that doesn't like them LOL!



  • 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.