Shrimp Chips

Pound the shelled shrimp, prawns, or lobster into a paste before adding them to the other ingredients.

Bring water to a boil, then dissolve the salt and white pepper powder in it.

Pour the boiling water mixture onto the tapioca flour in a large mixing bowl and stir quickly with a cooking spoon.

Add the shrimp paste and knead it into a dough. The dough should be on the hard side; adjust by adding more boiling water if needed.

Shape the dough into a cylinder about 1 inch in diameter.

Prepare a steamer (or use a bamboo rack or cake cooling rack) by laying a cheesecloth underneath and on top of the dough, then place the dough in the steamer.

Steam the dough until cooked through.

After steaming, remove the dough, take off the cheesecloth, and cool it on another rack in a cool place to dry. This drying process varies from 1 to 3 days.

Once the dough is dry enough to be cut with a very sharp knife, slice it thinly, about the thickness of a penny.

Lay the slices on a piece of cardboard and dry them in the sun until they become brittle. Ensure the slices are completely dry before frying.

Store the dried shrimp chips indefinitely in an airtight can or container.

To serve, deep-fry the chips in oil heated to 360°F (182°C). The chips will be done in a matter of seconds and will increase several times in size if processed correctly.

Drain the fried chips and serve. These can be used as a garnish, hors d'oeuvres, or appetizers.