PRAWN PIECE CHIPS

PRAWN PIECE CHIPS

PRAWN PIECE CHIPS

PRAWN PIECE CHIPS

PRAWN PIECE CHIPS

When spot prawns are in season in British Columbia they are the province’spride. One tradition is to eat the heads and suck out the insides.I personally cannot do this — it’s not for the faint of heart. However, if youdredge the shells with rice flour, fry them like potato chips, and tossthem in sour cream and onion powder, they make an addictive snack.

Ingredients
  

SCRAPS

  • Shrimp shells

SOUR CREAM & ONION POWDER

  • 2 2 tbsp (15 g) milk powder
  • 2 2 tsp (8 g) onion powder
  • 1 1 tsp (5 g) garlic powder
  • ½ ½ tsp (3 g) salt
  • ½ ½ tsp (2½ g) citric acid

SHRIMP SHELLS

  • 1 1 lb (454 g) shrimp shells
  • 2 2 cups (500 ml) canola oil for frying
  • 1 1 cup (170 g) rice flour

Instructions
 

  • Mix all ingredients in a bowl and set aside.
  • Dry the shrimp shells in the fridge for12 hours, uncovered.
  • Heat the canola oil to 350°F (175°C) in a pot.
  • Mix the shells with the rice flour and dustoff any excess.
  • Fry the shells in batches for 1 to 2 minuteseach batch, or until crispy.
  • Toss the shells in a bowl with the sourcream and onion powder.
  • Transfer to a bowl and enjoy.
Tried this recipe?Let us know how it was!

 

 

 

 

 


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