Shrimp Chips with Spiced Beef and Crispy Shallots


Serving: SERVES 6 TO 8

4 oz (125 g) uncooked Shrimp Chips or “Prawn Crackers”
High-heat cooking oil for frying
2 cloves garlic, finely minced
2 green onions (scallions), minced
1 lb (500 g) ground beef
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon Asian chilli powder or ground red pepper (cayenne)(optional)
1 tablespoon soy sauce
2 teaspoons fresh lime juice
1/4 teaspoon sugar
1/2 cup (85 g) diced red bell pepper
1/4 cup (25 g) store-bought or homemade crispy fried shallots(optional)
Sriracha chilli sauce, for the table (optional)

1.     In a wok or pot, add 1 to 2 inches (2.5 to 5 cm) of oil and turn
the heat to high. When the oil reaches 375°F (190°C), add 4 to
5 shrimp chips at a time. They should puff up and fry up in just
a few seconds. If the chips do not puff up immediately, your
oil is not hot enough. If they begin to burn after a few seconds,
your oil may be too hot. Remove once the chip has puffed up
and drain on a baking rack. Be careful as you add the chips in—
the oil is hot! Try sliding them in at the side of the wok or lowering
them in with a big spoon or spider.
2.     Set a wok or large frying pan over medium-high heat. When
a bead of water sizzles and evaporates upon contact, add 1
tablespoon of the oil and swirl to coat. Add the garlic and green
onions and fry until fragrant, about 15 to 30 seconds.

(NOTE: To make crispy fried shallots, slice 5-8 whole shallots
very thinly. Deep-fry the shallots in hot oil (375°F/190°C)
until golden brown. Remove immediately to avoid burning
(they burn easily!) Store leftovers in an airtight container.)
3.    Add the ground beef, cinnamon, coriander and chilli powder,
and fry until cooked through, about 2 to 3 minutes. Add the soy
sauce, lime juice and sugar, stir well and continue to cook for an
additional minute.
4.    Spoon about 1 tablespoon of the cinnamon beef onto each
shrimp chip “cup”, top with the red bell pepper and, if desired,
the crispy-fried shallots and Sriracha chilli sauce.

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