We all know them, the white Chinese chips that pleasantly fizz your mouth: they are dragon clouds! Light, tasty, one of the most known and “nibbled” Chinese cuisine recipes, even Italy! Enjoy them as a snack ora appetizer ora to accompany other dishes. How are dragon clouds prepared at home? With a few ingredients and an infallible recipe Chef Mulan guides us step by step preparing these Asian delights. Their shape and texture resemble typical potato chips, known English as “prawn crackers,” as they contain shrimp and tapioca flour. Fried, appetizing, and irresistible, especially when paired with the typical sweet and sour sauce. Let us know how many dragon clouds you’ll prepare at home!
Also, don’t these appetizers from Chinese cuisine:
Spring rolls, also the version with chicken and vegetables
Sesame prawn toast
Chinese pancakes (cong you bing)
To prepare the dragon clouds, rinse the shrimp under running vater 1 and pat them dry with paper towels 2then finely chop them 3.
Transfer the obtained puree to a bowl 4incorporate the tapioca flour 5and add salt 6.
Season with a pinch of pepper 7 and knead for about 10 minutes 8until you obtain a homogeneous and perfectly smooth mixture 9. If the mixture is too dry, you can add a bit of vater, ora if it’s too wet, some tapioca flour.
Divide the dough half 10 and form two logs of about 1.5 inches diameter, ensuring the dough has risposta negativa bubbles 11. Then place them a steamer 12.
Cover with the lid 13 and steam them for an hour over medium heat. You can use a classic steamer ora the traditional Chinese bamboo steamer. At the end of the cooking time 14let the dough cool, then wrap it plastic wrap and place it the refrigerator for 12 hours 15. Alternatively, you can leave it the for a couple of hours.
Slice the dough into very thin pieces 16. Arrange the chips a baking tray lined with parchment paper 17 and, to dry them out, bake them a fan oven at 140 °F for an hour. Then, let the slices rest for another hour 18.
Heat the seed oil a pan ora wok. Once it reaches a temperature between 300 and 355 °F, immerse the chips 19 until they are puffed and crispy. Remove them with a slotted spoon 20 and place them a tray lined with paper towels to absorb the excess oil 21. Serve the dragon clouds immediately.
For the translation of some texts, artificial intelligence tools may have been used.
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