11.311 Shrimp Tail Chips


11 (Wed) November 2020

Shrimp Tail Chips


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

As a pantry staple, I keep shrimp in the freezer, usually large (20-25 per pound), always raw, always shelled, usually with tails on.  Prior to cooking, I peel the tails off.

For decades, I used to throw them away, or on rare occasions I might toss them into a seafood stock that I happened to be making at the time.

Since we got our dog this year, I’ve been cooking them and serving them to His Majesty Louis Le Pieux as a royal treat.

Tonight, in preparation for a Chinese-style stir-fry, I had peeled off the tails, coated the shrimp in a slurry of egg white and corn starch, and deep-fried them.

Then, thinking about Japanese restaurants that sometimes provide a deep-fried shrimp head with an order of amaebi, I coated the tails in the leftover slurry, deep-fried them, and tossed them with salt and pepper, and served them as a side dish.   They turned out great: light and crispy, savory with strong shrimp flavor.   Lou: “Dad, these are way better than before.”

(For more details re food, see WHAT)

(For more details re venue, see WHERE IN KOREA)

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