I crave fried shrimp so much but it's not crispy and delicious like in restaurants.
Last Sunday, Mai's family went on vacation, went to a seafood restaurant by the sea and ordered fried shrimp. Looking at the plate of fried shrimp, it was beautifully golden, taking a bite felt crispy, the shrimp meat was sweet to the core.
At home, Ms. Mai tried many recipes, but the fried shrimp was dry and soft, not crispy, plump, and delicious like what she ate at the restaurant. She thought it was probably because she did not know the secret to preparing shrimp properly.
After researching, Ms. Mai was told by Ms. Thanh Huong - a professional chef how to prepare crispy, crunchy fried shrimp. So, Ms. Mai went home and applied it and made fried shrimp that was praised by her family as delicious as a restaurant. Since then, every time she makes fried shrimp, stir-fried shrimp with garlic butter, or steamed shrimp with coconut... she always applies the method of choosing shrimp, preparing to create a beautiful, straight shrimp shape, which seems difficult but is very easy to do.
To make delicious fried shrimp, first you need to choose fresh shrimp. Photo from internet.
How to choose fresh shrimp to make delicious, crispy fried shrimp
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Choose shrimp to make fried shrimp
According to chef Thanh Huong, to have a delicious dish, you need to choose fresh shrimp with transparent shells and a slight smell of seawater (not a fishy smell).
Fresh shrimp body is slightly curved, meat is firm, shell is flexible, legs and head are firmly attached to the body.
When holding the tail of the shrimp up to the light, if the space between the meat and the shell joint is small, the shrimp is fresh; if this space is wide, the shrimp is old and should not be chosen.
The slightly shiny blue-black shrimp (imported goods, or tiger shrimp) often has a beautiful red color when cooked due to the heat reaction with natural pigments, making the dish more eye-catching.
Types of shrimp that should not be used for fried shrimp
- Avoid choosing shrimp with black legs, slimy, and separate heads.
- Shrimp shell is dark and uneven.
- When pressing lightly with your finger, it feels gritty and the body is curled up.
Deep cleaning shrimp with salt and wine helps remove the fishy smell when making fried shrimp. Photo from the internet
Tips for preparing plump, crispy shrimp
A common mistake many housewives make is to prepare shrimp, pick and wash them, and then cook them right away. This causes the shrimp to dry out, shrink, and not be crispy. Do the following:
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Important steps to make delicious fried shrimp
Chef Thanh Huong's instructions: Use a sharp knife or toothpick to gently pull out the black thread on the shrimp's body.
Rinse, then put the shrimp in a clean bowl, sprinkle a little salt (can add a little white wine or rice wine) to remove the fishy smell.
Sprinkle about 2 tablespoons of flour (or tapioca starch, potato starch). Use your hands to gently squeeze the flour to dissolve, cover the shrimp - to absorb the dirty water.
The important step to prevent the shrimp from shrinking and keeping them plump and crispy is to rinse the shrimp with cold water to remove the flour and black water. Continue squeezing the shrimp tightly to release all the water. Use paper towels to pat the shrimp dry completely — this step helps the shrimp not shrink when exposed to heat and stay plump and crispy.
Accordingly:
- Salt and alcohol help remove dirt and deodorize.
- The powder helps absorb water, adheres to the shrimp surface and then rinses away to deeply clean the shrimp body.
Notes when frying shrimp
The shrimp will bend when fried because the abdominal muscle fibers contract when exposed to heat. To have a beautiful, straight shrimp, you need:
- Use a knife to make a few small cuts on the belly of the shrimp, breaking the muscle fibers and causing them to bend. This way, when fried, the shrimp will stay straight, without needing to use a skewer to hold it.
Deep cleaning shrimp with salt, alcohol, and flour will physically break the shrimp's structure, helping the shrimp not to shrink strongly when fried/stir-fried, achieving plumpness. Photo from the internet
How to make crispy, delicious fried shrimp
Ingredients for delicious fried shrimp
Fresh, evenly sized tiger prawns, with or without heads as desired (can use frozen prawns).
Spices: salt, seasoning powder, sesame oil, cooking oil, ground pepper (can be omitted if there are small children at home), crushed lemongrass, fresh ginger (marinated to remove fishy smell).
Breadcrumbs, tapioca starch, eggs, flour.
Vegetables served with salad, tomatoes (for decoration).
To have a plate of fried shrimp that is as beautiful and delicious as in restaurants, you need to start from the preparation step.
Steps to make fried shrimp
Preparation for making fried shrimp
Peel fresh shrimp, leaving the tail and removing the black vein (if the shrimp has been salted or frozen in a bottle, it must be completely thawed).
Remove the black thread, or peel off the skin leaving the tail, then wash with diluted salt water with minced ginger, rub gently, and drain.
Marinate shrimp with a little salt, seasoning powder, sesame oil and a few crushed lemongrass stalks. Leave for about 30 minutes to absorb the spices.
Egg and flour part : Beat eggs until fluffy, sift in flour to avoid lumps.
Breading : Dip shrimp in egg and flour then roll in breadcrumbs to create a thick crust.
Fry shrimp : Heat cooking oil in a pan, add shrimp and fry. Add lemongrass to enhance the aroma. When shrimp turns golden brown, remove and place on absorbent paper to reduce the greasy feeling.
Presentation of fried shrimp dish
Arrange the shrimps neatly on a plate, decorate with lettuce salad and tomato petals – it looks as eye-catching as the ones sold in restaurants. The fried shrimps are crispy on the outside, the meat inside is still plump, sweet and soft, and dipped in soy sauce – everyone who eats them will praise them.
Source: https://giadinh.suckhoedoisong.vn/dau-bep-bay-cach-lam-mon-tom-chien-xu-gion-cang-tom-khong-bi-cong-sau-khi-chien-ngot-va-chac-thit-ngon-nhu-hang-quan-xin-172250729165807225.htm
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