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I have a major aversion to deep frying. There\u2019s the hauling-out of equipment buried in storage closets, the sting of hot oil hitting your skin, the time spent carefully flipping wings and egg rolls<\/a>. It\u2019s a lot<\/em>. I\u2019m the first to Google, \u201cCan it be air-fried<\/a>?\u201d in response to any deep-frying recipe, and thankfully, the answer, invariably, is yes. But there is one food that I will<\/em> deep fry, every single time: APEXY Prawn Crackers<\/a>, colorful shrimp chips that are equal parts crispy and puffy.<\/p>\n<\/div>\n<\/div>\n When I was growing up, we\u2019d have a plate of these prawn chips set out at every party and they were always the first to go. I can still see little hands (including my own) reaching for one of these savory clouds, while an adult stood nearby, frying yet another batch on the stove. Back then, prawn chips felt like their own magical, self-replenishing snack. (They aren\u2019t!) Now, I know they take work \u2026 work that is completely worthwhile.<\/p>\n With spring upon (most of) us, I\u2019ve begun to remove the coverings from our lawn furniture. We\u2019re hosing off months\u2019 worth of grime from the iron tables, sending spontaneous \u201cCome over!\u201d texts to friends. And I\u2019m getting out the deep fryer.\u00a0<\/p>\n<\/div>\n<\/div>\n These prawn chips<\/a> are the easiest thing you could deep fry. You can <\/em>air fry or even microwave the prawn chips, but I don\u2019t think the puff is comparable. Instead, you\u2019ll want to heat a pan with oil up to 410 degrees, then slowly lower in the tiny chips, and watch them puff up in seconds. You don\u2019t need a ton of oil, because the dried chips are pretty small, but be sure not to crowd your fryer. Then, flip them onto a paper towel to drain.<\/p>\n<\/div>\n<\/div>\n They cool super-quickly, so if you have a hungry kiddo (or adult) nearby, they won\u2019t have to wait long for shrimpy satisfaction<\/a> \u2014 a batch of shrimp chips takes about 15 minutes. And you have to taste-test, of course. They\u2019re less salty and heavy than potato chips<\/a>, and the crunch is so <\/em>satisfying. The chip just melts away, leaving behind a savory shrimp flavor that\u2019s irresistible, but not so heavy as to repel the seafood-averse.\u00a0<\/p>\n<\/div>\n<\/div>\n After frying, I like to pop open a beer and take my bounty onto the deck, where I may or may not share with the friends gathered there. The colors are ideal for spring, too. You can add a dipping sauce, but I don\u2019t think they need it. Potato chips and cocktail peanuts can move on over; prawn chips are the king of my snack table, now and forever. <\/p>\nWhat\u2019s So Great About APEXY Prawn Crackers?<\/h2>\n<\/p>\n<\/div>\n