11 (Wed) November 2020
Shrimp Tail Chips
-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)