Creamy Firecracker Dip + Shrimp Chips

Shrimp chips + creamy, zingy dip!

Shrimp chips + creamy, zingy dip!

There’s a Thai restaurant called Pandan that we like to visit located West of Fort Worth specifically in a very small subdivision called Crowley. The restaurant itself is located in a gourmet desert because the only businesses surrounding it are gas stations, donut shops, vapor shops, and fast food chains. So Praise The Lord that there’s a Thai restaurant! It’s also located next to a Chicken Express but I’ll never consider fried chicken fast food no matter what you tell me. Anyway, Pandan makes a cheese dip made with whipped cream cheese, Thai chili sauce and they serve it with crispy shrimp chips. Shrimp chips are made from tapioca and have a super airy crispy texture. Together, they taste like Asian nachos but a little sweet, savory, and spicy. Last weekend, we reproduced the appetizer and thought it was pretty close!

To serve 2

  • 4 oz. whole fat cream cheese at room temperature
  • 1/4 cup sweet Thai chili sauce
  • 1 teaspoon garlic powder
  • 4 cups of vegetable/canola/peanut oil
  • 1/2 cup of dried shrimp chips
  1. In a mixer, whip the cream cheese until fluffy and add chili sauce.
  2. Add garlic powder
  3. In a small frying pot, heat oil up to medium heat. Allow oil to heat up to 350 degrees 5.
  4. Fry shrimp chips. They should take only a few seconds to cook. They’re ready when they expand.
  5. Drain chips on paper towel and move to plate and serve with dip.


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