~ How to: Properly Prepare Shrimp for Deep-Frying ~

Deep-fried shrimp.  Is there anyone who doesn't love them?  I'm won't lie, I love them, but, (and this is a very big but):  if I am going to indulge in some occasional deep-fried anything, it better taste great and look as good as it tastes.  Simply stated, it had better be cooked to perfection (in the proper oil at the proper temperature for the proper amount of time), crispy on the outside, moist, tender and juicy on the inside (not heavy and/or greasy), and, pretty as a picture!

In the case of shrimp, did you ever wonder why those jumbo, batter-dipped, deep-fried shrimp you get served in restaurants and see on television commercials look so much better than the ones most made in the home kitchen -- fingerlike looking, instead of curled up in tight little balls?

The answer is just two easy culinary techniques away! 

I spent all last week exploring the world of chicken yakitori here on KE:  three posts worth!  To read:  ~ My Japanese Yakitori Story & All the Facts Jack!!! ~, ~ Japanese 'Yakitore' no Tare (BBQ/Basting Sauce) ~, and/or ~ Japanese 'Yakitori' (Skewered & Grilled Chicken ~, just click on any of the Related Article links below!

I'm still in the mood for classic Japanese flavor and texture, so I've decided to continue on with Japanese fare a tad longer. On Wednesday, I'll be posting ~ Japanese 'Tempura' ('Light Batter' for Deep-Frying) ~.  I'll be making shrimp tempura, so I've decided to spend today showing you how to prep the shrimp:

In my tempura recipe, I'll be using jumbo shrimp.  This is important. Shrimp that are larger will take longer to took properly, causing the batter to be overcooked and dry. Smaller shrimp will take less time to cook, causing the batter to be undercooked and soggy.  You'll need:

1  pound jumbo (21-25 count) shrimp, peeled and deveined, tails left on and patted dry, about 2 dozen shrimp

After prepping the shrimp as directed above, here are the two steps that are going to result in that picture-perfect presentation I've been talking about:

~ Step 1.  Using a sharp paring knife or a pair of kitchen shears, trim the ends off the tails at angle, then...

... stand each shrimp upright and fan out the tail.  

Doesn't that look prettier already? This little trick, which takes almost no time, works great when boiling, steaming, sauteing or broiling shrimp too!

 

~ Step 2.  Flip/turn each shrimp over on its back and score two shallow slits in the belly (as if you were going to slice each shrimp into thirds)...

 

 

... Notice how flat this shrimp is laying?  This nifty step is going to prevent the shimp from curling up when they are deep-fried.

Note:  Both of these steps can be done up to one day prior to deep-frying shrimp.  Cover prepped shrimp with plastic wrap and keep refrigerated until ready to deep-fry!

How to: Properly Prepare Shrimp for Deep-Frying:  Recipe yields instructions for prepping jumbo shrimp for batter-dipping and deep-frying.

Special Equipment List:  cutting board; paring knife or a pair of kitchen shears

Cook's Note: For one of my familiy's all-time favorite "snack shrimp" recipes, that uses medium shrimp in a culinary circumstance when shrimp "curling up into little balls" is very desirable, you can find: ~ Cajun-Creole Corn-Meal-Crusted Popcorn Shrimp ~ in Categories 1, 2 or 14.  Kids just love these and they're a great party starter too!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013) 

Related articles

~ My Japanese Yakitori Story & All the Facts Jack!!! ~

~ Japanese 'Yakitori no Tare' (BBQ/Basting Sauce) ~

~ Japanese 'Yakitori' (Skewered & Grilled Chicken) ~

~Japanese 'Tempura' ('Light Batter' for Deep-Frying)~

~ Tempura-Dipped Onion Rings: Light, Airy & Crisp! ~