Shrimp chips are a great Chinese snack. I had almost forgotten about these amazing chips until recently. My husband and I went to the Bahamas. We sat at the bar at a restaurant called Moso while waiting for our table at the restaurant across the way. To my surprise their “bar peanuts” were shrimp chips! When I tasted them, tons of childhood memories came rushing back! I used to eat these when I was little and they were just as delicious then as they are now! So once we returned to the states, I of course went quickly to the Asian grocery store to pick up a box.

These delicious shrimp chips are sold in boxes at most oriental grocery stores. They are also called prawn crackers, prawn chips and shrimp crackers. Many different countries have their own name for these chip snacks. When taken out of the box they resemble hard, almost glass like circles; but once cooked they are light, airy and crisp. They have a delicious light seafood flavor and make the perfect party appetizer. Below are instructions on how to cook these wonderful chips. Enjoy!!

To see a video of the instructions for this wonderful recipe click here.

1 box of shrimp chips
2 to 3 cups peanut oil

1. Fill a wok with the 2 to 3 cups of peanut oil and heat it on high.


2. Make sure that the oil reaches at least 370F. If you do not have an oil thermometer, you can test the oil by placing one chip in once it is hot. If the chip “puffs up” in 5 to 8 seconds, then the oil is hot enough. If it takes longer or does not “puff up” at all, then wait until the oil is a bit hotter.


3. Once the oil is hot, add about a handful of chips and let them cook for about 5 seconds. They should “puff up” very quickly. Once they “puff” they are done. Quickly remove them with a slotted spoon and place them in a bowl lined with paper towels to drain.


4. Continue cooking the shrimp chips in batches of handfuls until they are all cooked.


5. Once they are cooked, they are ready to serve. For extra flavor you can sprinkle them with a little old bay seasoning, or any other type of seasoned salt.


6. These can be stored in an air tight container and will last about 4 to5 days.