Today I’m going to make potato chips. Let’s make shrimp potato chips by adding shrimp instead of ordinary potato chips. When I traveled to Southeast Asia in the past, I remembered that I had a very delicious shrimp potato chips with beer, so I made it. Then, shall we try making it together?
SHRIMP POTATO CHIPS ingredients
SHRIMP POTATO CHIPS recipe
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Lay the potatoes and place the shrimp on top. Fold the potato in half and stick a toothpick through it with the shrimp. Make them one by one in this way and set them aside.
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Set the fire intensity to high and heat until the temperature rises to 160-180 degrees Celsius. Add the prepared shrimp potato chips one by one and fry them.
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Shrimp Potato Chips Recipe
Notes
You can increase or decrease the amount of seasoning according to your taste.
Ingredients
- 1 potato, 12 shrimp (about 5-6cm in size), cornstarch powder (3 tablespoons), cooking oil, a little bit of salt, a little bit of parsley powder, a toothpick
Instructions
- 1. Peel 1 potato and slice thinly with a peeler. Soak the sliced potatoes in water and thaw frozen shrimp by soaking them in water as well.
- 2. Remove water from potatoes and shrimp with kitchen towel. Then, put 3 tablespoons of potato, shrimp, and corn starch powder in a plastic bag and shake to coat the starch powder evenly.
- 3. Lay the potatoes and place the shrimp on top. Fold the potato in half and stick a toothpick through it with the shrimp. Make them one by one in this way and set them aside.
- 4. Set the fire intensity to high and heat until the temperature rises to 160-180 degrees Celsius. Add the prepared shrimp potato chips one by one and fry them.
- 5. Fry until golden brown and remove. Sprinkle salt and parsley powder to your liking to make delicious shrimp potato chips.
conclusion
Potato chips are delicious, but shrimp potato chips are even better for me. It’s good as a snack, and even better with beer. It’s not difficult to make, so I hope you give it a try. Thank you for reading to the end today. See you next time with a better recipe.
