Shrimp Chips。Thermomix I 鮮蝦脆蝦片(無水版)。美善品

Shrimp crackers originally originated from Southeast Asia, especially Indonesia, Malaysia, and Vietnam.

The ingredients for homemade shrimp crackers are very simple and the steps are not very complicated. Just use fresh shrimps, tapioca flour, and add your favorite seasonings. No baking powder, coloring, or MSG, just real shrimp chips full of fresh shrimp flavor and light and crispy texture.

Shrimp crackers need to be stored in a sealed bag and eaten as soon as possible, otherwise they will become soft due to moisture.

600g fresh shrimp (200g shrimp meat/shrimp meat with shell)
Brown sugar 2 tablespoons
sea ​​salt 1 tablespoon
Garlic powder half teaspoon
Paprika half teaspoon
Tapioca flour 120g
Olive oil appropriate amount

I THERMOMIX ■ Shrimp Crispy Shrimp Chips

1. Remove the head and shell of 600g fresh shrimp, take out the shrimp meat, then wash it with water and set aside
2. Use scissors to cut 200g shrimp meat into small pieces
3. Put the small pieces of shrimp meat, brown sugar, sea salt, garlic powder, and red pepper powder into the mixing bowl and beat into moist shrimp paste [TM: 10 seconds, speed 8]
4. Add tapioca flour in the mixing bowl and stir evenly until dough becomes doughy [TM: 1 minute, reverse knife speed 4]
5. Take out the dough and knead it into a long shape
6. Spread a thin layer of oil on the basin with a little olive oil, then place the long strips of dough on the basin and set aside.
7. Pour water into the mixing bowl and boil [TM: 10 minutes, 120 degrees, speed 1]
8. Place the steamer on the mixing bowl, put the basin into the steamer and cook the dough until fully cooked [TM: 60 minutes, 120 degrees, speed 2]
9. Let the dough cool, wrap it in baking paper like candy, and put it in the refrigerator to chill for 12 hours or overnight.
10. Take the dough out of the refrigerator. The dough will harden a little because some of the moisture has been absorbed by the dough. Then use a knife to cut the shrimp slices into thin slices about 1mm thick.
11. Spread the shrimp slices evenly on the baking tray, and then dry them in the sun or air-dry them for 2-3 days until they are completely dry and hard. They can be stored in a dense bag.
12. Pour olive oil into the pot and heat it, then add 2-3 pieces of dried shrimp at a time and fry until puffy and crispy.

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蝦片最初來源於東南亞，尤以印尼最多、馬來西亞、越南也是最多這種零食。

自製蝦片材料很簡單，步驟也不會很複雜，用新鮮蝦、木薯粉、可以加自己喜歡的調味料就可以了。沒有泡打粉、色素、味精，只是滿滿十足的鮮蝦味，口感輕盈酥脆的真蝦片。

蝦片需要用密封袋保存，盡快食用，否則受潮變軟。

新鮮蝦 600g (蝦肉/蝦肉連殼200g)
紅糖 2湯匙
海鹽 1湯匙
蒜粉 半茶匙
紅椒粉Paprika 半茶匙
木薯粉 120g
橄欖油 適量

I THERMOMIX ■ 鮮蝦脆蝦片

1. 把600g新鮮蝦去除頭、蝦殼，取出蝦肉，然後用水清洗備用
2. 用剪刀把200g蝦肉剪成小塊
3. 把蝦肉小塊、紅糖、海鹽、蒜粉、紅椒粉放入主鍋內打成濕潤蝦漿 [TM：10秒、速度8]
4. 加入木薯粉在主鍋內攪拌均勻至粉糰 [TM：1分鐘、反刀速度4]
5. 取出粉糰揉成長條
6. 用少許橄欖油掃上一層薄薄油在盆上，然後把長條的粉糰放在盆上備用
7. 倒水入放入主鍋內煮沸水 [TM：10分鐘、120度、速度1]
8. 把蒸鍋放在主鍋上，把盆放入蒸鍋內把粉糰蒸煮至全熟 [TM：60分鐘、120度、速度2]
9. 把粉糰放涼，用烘焙紙包好像糖果，然後放進雪櫃雪12小時或隔夜
10. 把粉糰從雪櫃取出，粉糰會有一些變硬，因粉糰被吸走部份濕氣，然後用刀盡量切薄片大約1mm厚蝦片
11. 把蝦片平均舖在焗盤上，然後在太陽下曬乾或風乾2-3日至完全乾硬，可以放在密實袋內保存
12. 把橄欖油倒入鍋內煮熱油，然後每次放入2-3片已風乾蝦片炸至膨脹香脆就可以拿起

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