Fried Shrimp Chips

1. 1

   Line a large plate with paper towels and place next to the stove.

2. 2

   Pour oil to a depth of 3/4 to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.

3. 3

   (If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)

4. 4

   Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size.

5. 5

   If you fry too many at a time, they will cook unevenly.

6. 6

   Each will sink to the bottom, start to bubble, maybe curl, and then expand before rising to the top, where it will finish cooking.

7. 7

   All of this happens in 4 to 5 seconds, so dont turn away.

8. 8

   Once the chips float to the top, let them fry for only a few seconds longer.

9. 9

   Dont let them brown or their delicate flavor will vanish.

10. 10

    Using a skimmer, transfer the chips to the towel-lined plate to drain.

11. 11

    This is fast-paced frying, so regulate the heat and adjust the size of your batches so that you are working at a comfortable speed.

No additional tips available.