Food, Receipt and Restaurant

SHRIMP can be processed into various food menu. Eating food from the sea is able to make addictive audience. Only shrimp processing needs good way.

Processed shrimp is not easy because it is quite possible stench arose as more and more shrimp dishes ready to eat meat or parts of lots of wasted time cleaning. Eating shrimp to the food menu of exciting, but the stench of shrimp often interfere with pleasure. You do not want to eat shrimp with a taste fishy, right?

To remove fishy, it's easy. Halve shrimp and gelontorkan under water. In addition to the meat so good, amisnya also missing. It could also be given lemon juice, but not too much because it can be a little bitter taste whereas if sprinkled with salt, as can be destroyed cooked meat.

Well, if you want to process the shrimp without worrying about broken and tough flesh (clay) after being fried, here's how to prepare shrimp just before spiced, as quoted okefood of Dining, Sunday (21/2/2010).

1. Shrimp abdomen to slice open a little when fried. The skin is not removed because it is useful to "lock" shrimp flavor.

2. Cut fins in the top two sides of the shrimp heads. Then, cut all "weapons" shrimp, shaped like a needle in the tail of shrimp.

3. Discard shrimp legs, and also cut a small piece of shrimp muzzle.

4. Sago Balurkan thin, so that seemed to be a second skin. The goal, in order more shrimp flavor locked.

5. Fry until the shrimp slightly curved body. Do not get too bent, because it means cooked shrimp overripe so lost all sensation of freshness.

6. Before frying, make sure the cooking oil is really hot (approximately 180 degrees Celsius), so then you can mengoreng until shrimp changes color.
(FTR)