Shrimp Crackers (Kappa Ebisen Style)
Light, airy shrimp crackers with a salty crunch — baked and fried from scratch and far more rewarding than opening a bag.
🍳 Cook: 120 min
Ingredients
| 1/2 cup (70g) | potato starch | |
| 2 tablespoons | 30 ml | all-purpose flour |
| 1 teaspoon | 5 ml | baking powder |
| 3 tablespoons | 45 ml | dried tiny shrimp or shrimp powder |
| 1/4 teaspoon | 1.3 ml | salt |
| 1/4 teaspoon | 1.3 ml | sugar |
| 5 tablespoons | 75 ml | water |
| — | vegetable oil for frying |
Instructions
- Mix potato starch, flour, baking powder, shrimp, salt, and sugar. 2. Add water and mix into a firm dough. 3. Roll dough into a log about 1 inch (2.5cm) in diameter. 4. Freeze until very firm, about 1 hour. 5. Slice into thin rounds, about 1/8 inch (3mm) thick. 6. Dry rounds in a low oven at 175°F (80°C) for 2 hours until completely dry and hard. 7. Fry dry crackers at 375°F (190°C) — they will puff dramatically in seconds. 8. Remove as soon as puffed and golden. 9. Drain and season with salt immediately.