Fried Shrimp Chips

• Dried shrimp chips
• Corn or canola oil for deep-frying

1. Line a large plate with paper towels and place next to the stove.
2. Pour oil to a depth of 3/4 to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
3. (If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
4. Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size.
5. If you fry too many at a time, they will cook unevenly.
6. Each will sink to the bottom, start to bubble, maybe curl, and then expand before rising to the top, where it will finish cooking.
7. All of this happens in 4 to 5 seconds, so dont turn away.
8. Once the chips float to the top, let them fry for only a few seconds longer.
9. Dont let them brown or their delicate flavor will vanish.
10. Using a skimmer, transfer the chips to the towel-lined plate to drain.
11. This is fast-paced frying, so regulate the heat and adjust the size of your batches so that you are working at a comfortable speed.

shrimp chips, canola oil

Taken from www.epicurious.com/recipes/food/views/fried-shrimp-chips-382898 (may not work)