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OriginSoutheast Asia
Primary IngredientsTapioca starch, dried shrimp, seasonings
Buy it or make it
Get some
Buy it
Common carton size
On the shelf at your store. Live pricing is coming soon.
Add to shopping listStorage
Store in an airtight container to maintain crispness and prevent them from absorbing moisture. Once fried, they are best consumed within a few days.
Nutrition
Cooking Tips
Fry in batches to prevent overcrowding the pan, which can lead to uneven cooking and sogginess.
Use oil that is hot enough (around 350-375°F or 175-190°C). The chips should puff up quickly.
Drain excess oil on paper towels immediately after frying.
Pairs With
Sweet chili sauce
Peanut sauce
Sriracha mayo
As a side to Asian-inspired dishes
Common Mistakes
Frying in oil that is too cool: This will result in greasy, soggy chips.
Frying in oil that is too hot: The chips will burn before they puff up.
Not draining the chips well after frying: This also leads to greasiness.
Also called
Aliases
- Shrimp Chipplural
/shrimp-chip