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Alaskan Shrimp Chips

Savory, salty shrimp chips, a staple snack of Southeast Asia are easy to make at home.
From: saveur.com makes about 65 chips.

1 lb. Alaskan shrimp, peeled and deveined
1 (1-inch) piece ginger, peeled and grated
3 3/4 cups tapioca flour, plus more for dusting
2 tsp. fine sea salt
1 tsp. freshly ground black pepper
1/2 tsp. sugar
Canola oil, for frying

Place shrimp and ginger in a food processor; purée until smooth. Transfer to a bowl and stir in tapioca flour, salt, and pepper. On a lightly floured surface, roll dough into two 7-inch logs, about 2-inches–thick each.

Boil 2 inches of water in an 8-qt. saucepan fitted with a steamer basket. Transfer shrimp rolls to the saucepan; cover and steam over medium-high heat until cooked, 15 minutes. Using tongs, remove shrimp rolls from steamer; chill completely until firm.

Heat 2 inches of canola oil in a 6-qt. saucepan until a deep-fry thermometer reaches 375. Working in batches, cook chips until puffy, 2–3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve immediately, or cool and store in an air-tight container for 1–2 days.