Popcorn Shrimp
….The process of preparing shrimp is always one of the enjoyable and non-boring preparation stages. Peeling off the tough shells and seeing the firm flesh pop out, how many times has it revived by changing shells? There’s a refreshing feeling of curiosity about what that might be. As you go through each one, the prepared ingredients pile up one after another. In preparing food, the exhausting and tiring process always seems to involve looking at the market and handling the ingredients. Despite that, one still manages to handle the process of selecting good ingredients and going through the necessary preparation steps while anticipating the results. Making food involves processes that cannot be done without love. Love shrimps? This is for you. Our family’s always favorite shrimp tempura!! Today, I bought large prawns, peeled, deveined them, cut them into bite-sized pieces, and fried them just like popcorn. I stacked the freshly fried popcorn shrimp beautifully like a Christmas tree, adding to the festive atmosphere. Marinating them with the mixed vegetable juice enhanced the flavor, and frying them until crispy turned them into a welcoming dish for everyone. The lightly fried popcorn shrimp is crispy on the outside but tender and moist on the inside.
Servings: 5 - 6
Time: 30 minutes, plus 1 hour marinating shrimp with mixed vegetable juice
Ingredients:
- Prepare 2 lbs of prawns by peeling, deveining, and cutting them into bite-sized pieces(760 g after peeling)
- 2 tbsp mixed vegetables juice
- 3 tbsp extra crispy batter mix powder
- 1.5 egg yolk
- 250 ml iced water
- 125 g all-purpose flour
- lemon zest to taste
- canola oil for frying
- a handful of arugula for garnish
Cooking Instructions:
- Peel, devein, and cut the shrimp into bite-sized pieces. Add the mixed vegetable juice to the shrimp and refrigerate for 1 hour.
2. After 1 hour, evenly coat the shrimp with the extra crispy batter mix powder.
3. Combine the iced water, egg yolk, and flour in a bowl and mix thoroughly.
4. Heat a pan over medium-high heat and add avocado oil until it reaches 300°F.
5. Fry the evenly coated battered shrimp until they become crispy.
6. Serve it hot with a side of arugula and sprinkle with lemon zest. If you prefer a dipping sauce, serve it with ranch dressing.
You can also view this recipe on Instagram.
