DRAGON CLOUDS - SHRIMP CHIPS

Identity Card of the Recipe

Ingrediants

For around 80-100 Chips

100 g of shrimp
100 g of surimi
Q.b. of salt
100 g of tapioca starch
80 g of potato starch

For Frying (optional)

Q.b. of peanut oil

Materials Needed

Bowl
Mixer
Slicer, mandolin or cheese cutter
Microwave or deep fryer
Steam cooker
Baking trays
Baking paper
Transparent film

Preparation

Clean the shrimp: remove the carapace, head and legs. Incise the back to remove the bowel thread.
Cut the surimi into cubes. Combine the cleaned prawns and surimi in the blender: finely chop everything until you get a creamy mixture.

Did you know that
Some recipes require the exclusive use of prawns. If desired, you can use only prawns, only surimi or, as suggested in this recipe, a mix of prawns and surimi.

Combine the crustacean cream in a bowl and add the potato starch, tapioca and salt a little at a time. As an alternative to tapioca, use a mix of potato starch and corn starch. a very soft dough with a velvety consistency: if the dough tends to stick to the surface, add more starch. Conversely, if it is too dry, add one or two tablespoons of warm water.
Shape the dough with your hands to obtain a sausage with a length of about 20 cm.
Place the sausage thus obtained in a steam pot (bamboo or steel) and cook for about 50-60 minutes: in this phase the starch granules gelatinization. At the end of cooking, the dough will be very sticky and soft. Let the mixture rest at room temperature, then wrap it on a sheet of cling film. Let the mixture rest and solidify for 24 hours.
After a day of rest, the sausage appears very solid, hard and compact.With the "help of a" slicer, a mandolin or a cheese cutter with steel wire, obtain many very thin slices: you will get about 80-100 chips.
Arrange the very thin discs on two plates lined with baking paper and leave to dry in the sun (traditional recipe) or in the oven at 140 ° C for 1 hour. Drying is very important to remove the water contained inside: the shrimp chips must curl and take on a plastic and hard consistency.
Once cold, the shrimp chips are ready to cook. The classic recipe involves frying: in this case, heat the oil to 160-180 ° C, dip the chips (a few at a time) and fry for about 10 seconds. In the boiling oil, the chips swell instantly ( the starch bursts) and take on a soft, crumbly and almost spongy consistency: to avoid burning them, it is recommended to cook a few dragon clouds at a time and remove them quickly with a skimmer as soon as they swell.
As an alternative to frying, it is possible to cook the clouds in the microwave: cooking times can vary according to the degree of humidity present in the pasta. In general, the pasta bursts and takes on a honeycomb consistency after 10-40 seconds of microwaves at a power of 800W. It is recommended to pay close attention during this delicate phase: during cooking, the characteristic burst of the pasta will be perceptible. The microwave must be switched off when the noise of the explosion is not perceived: even 3 seconds more can cause burns to the pasta. For this reason, it is recommended to cook a few chips at a time.
The new dragons are ready to be tasted! The shrimp chips remain very crunchy for a few hours: in contact with the humidity of the air, they tend to lose their crunchiness. It is therefore advisable to cook them a few at a time, in oil or - for a healthier, lighter and fat-free version - in the microwave.

Alice's comment - PersonalCooker

Who would have thought so! Dragon clouds not only homemade, but also cooked in a light and healthy way, without adding fat !!! in an oriental theme!
And don't miss the recipe for fonzies-like chips!