Chips de crevettes


  • Peeled raw shrimp 500 g
  • Tapioca flour 500 g
  • Garlic 4 cloves
  • White pepper 2 teaspoons
  • Salt 2 teaspoons
  • Powdered sugar 1 teaspoon

Peel the garlic cloves and mix them with the pepper, sugar and salt until you obtain a puree.
Add the shrimp, tapioca flour and a little water then mix again until you obtain a homogeneous paste.
Knead this dough for 10 minutes on a work surface then form sausages of the desired size for the chips.
Wrap these sausages in cling film and form a foil. Steam for 50 minutes.
Let cool and remove the film. Slice your chips thinly and place them on a baking tray lined with parchment paper.
Bake at 30°C with the door ajar until the chips are dry. Finally, immerse them in a frying bath to make them swell. Place them on absorbent paper and serve.

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