Description
Don’t throw away those shrimp heads! You can make them into a delicious crispy treat that’s both eco-friendly and flavorful. These crunchy delicacies are popular in many Asian cuisines.
The perfectly crispy fried shrimp heads give you an amazing mix of textures – crunchy outside with a rich, flavorful inside.
Ingredients
Scale
- 24 medium shrimp heads, cleaned.
- 1 cup cornstarch.
- 1/2 cup all-purpose flour.
- 1/2 cup cake flour.
- 1 1/2 tablespoons kosher salt.
- 1 tablespoon baking powder.
- 4 cups canola or frying oil.
Instructions
- Clean the shrimp heads with water and 1/2 teaspoon of turmeric.
- Remove the feelers and pat the heads dry completely.
- Mix your dry ingredients in a bowl until well combined.
- Heat oil to 350°F (175°C) in a large saucepan.
- Coat shrimp heads lightly with the flour mixture.
- Fry in small batches for 1-2 minutes until golden brown.
- Remove and drain on paper towels.
Notes
Your oil temperature plays a vital role – if it smokes, it’s too hot.
Start with one head as a test run to perfect your timing.
Serve within 30 minutes to get the best texture.
You can eat all but one part of the head – skip the purple sack behind the “nose”.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Fried
- Method: Frying