Hello!

How to make potato and shrimp crackers: 1. Prepare 200 grams of fresh shrimp meat, pour it into a food processor, add two small spoons of sugar, one spoon of salt, and 150 ml of water, and beat into shrimp paste.

2. Pour the shrimp paste into the basin, and add 420 grams of potato starch in small amounts several times. Since the shrimp paste has different moisture content, the required starch is also different. Finally, it can be kneaded into a hard and smooth dough.

3. Move the dough to the cutting board and roll it into a long strip, cut it into six sections, boil water in the pot, put the six sections of shrimp crackers into the steamer, cover the lid and steam over high heat for an hour.

4. Take out the steamed shrimp crackers and place them in a ventilated and dry place to dry for four to six hours.

Finally, let it dry until it is not too hard, so it will be easier to handle later.

5. Cut each shrimp cracker into thin slices, the thinner the better, continue to dry all the cut slices until they are dry.

6. Use the dried shrimp crackers as much as you want. Store the uneaten pieces in a sealed bag in the refrigerator and take them as you go.

7. Heat oil in the pot. When the oil is 70 to 80% hot, add the shrimp crackers. When the shrimp crackers expand rapidly and float, immediately control the oil and take them out. Do not fry for too long, otherwise they will burn.