2 - 4 servings

1 lb Large Shrimp, shelled
1 lb Tapioca flour
1 oz Salt
1 tsp White pepper powder
1 cup Water

1. Bring water, salt, and pepper powder to a boil. Pour boiling water onto the tapioca flour in a large mixing bowl, and stir quickly with a cooking spoon. Add in the Shrimp and knead them as you would to dough. As the water content of the shrimp is unpredictable, you may adjust it by adding more boiling water. The dough should be on the hard side. Now shape into a cylinder about 1 inch in diameter. If you do not have the proper steamer for this process, a bamboo rack or cake cooling rack will do. Lay a cheesecloth underneath and on top of the dough and place it on the rack. Make sure the cylinders of dough are far enough apart (at least 1 1/2 inch if space permits) to prevent them from sticking together. Steam at a high temperature for 45 minutes. Make sure there is plenty of water in the steamer to avoid having to open it to add more water.

2. After steaming, bring out, remove the cheesecloth, and cool the dough on another rack. Keep in a cool place to dry. The time varies from 1 to 3 days. If you can cut it with a very sharp knife, then start to cut it in thin slices (about the thickness of a penny). Now lay the slices on a piece of cardboard and dry in the sun until brittle. Don't hurry the drying before you cut them.

3. You can store them indefinitely in a can. When you want to use them, calculate 2 or 3 chips per person. Deep fry in oil at 360F temperature. If the process has been done correctly, the chips will be done in a matter of seconds. They will increase their size several times. Drain and serve.