Seafood Crispy Rice Crackers
by Daughter of heaven
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Rinse the shrimp skins with a kitchen paper towel to absorb the water. Do not put any oil in the pan. Pour the shrimp skins and sesame seeds on a low heat to fragrant. While drying the kang, stir fry until the shrimp skins are dry and the sesame seeds are fragrant. Let cool for later use.
2. Add eggs, salad oil, salt, pepper powder, ground seaweed, and chili powder to the rice and stir well with a spoon.
3. Add the dried shrimp skin and sesame seeds and mix well again.
4. This is how it is mixed (leave a little sesame and shrimp skin to sprinkle the skin)
5. Line the baking pan with greased paper, spread the mixed rice into the pan, and flatten and compact it by hand.
6. Brush a little sesame oil and put it in the preheated oven at 190 degrees for about 25 minutes.
7. Take out the baking tray and take out the greased paper. At this time, the rice crackers are still soft and cut into cubes.
8. Sprinkle the remaining sesame seeds, put it in the oven again, and turn the top layer at 200 degrees for about 10 minutes.
9. The rice crackers are crispy on the outer layer and slightly softer on the inside. The rice crackers are more crispy after cooling.
10. Finished product
11. Finished product
