Shrimp crackers from 168 Better Than Takeout Chinese Recipes (page 170) by Mandy Fu

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • garlic powder
    Buy Now
  • Show all ingredients...
  • Serves : 5

  • EYB Comments

    Can use squid or white fish meat for shrimp, mung bean starch, potato starch or cornstarch for tapioca starch and soy sauce for fish sauce. Dough refrigerates for 30 hours, then dehydrates for at least 3 hours or overnight (see recipe for variations).

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Notes about this recipe

  • Eat Your Books

    Can use squid or white fish meat for shrimp, mung bean starch, potato starch or cornstarch for tapioca starch and soy sauce for fish sauce. Dough refrigerates for 30 hours, then dehydrates for at least 3 hours or overnight (see recipe for variations).

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