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Shrimp or prawn dishes are often prepared by frying, especially deep frying. There are several styles.
Popcorn shrimp is the name of several small shrimp fritters. [1] Cajun popcorn is a similar dish of peeled crayfish-tail fritters rich of spices, [2] where shrimps could also be used as a substitute for crayfish. [2]
Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimps dipped in batter, generously coated with grated coconut, and deep-fried. [2]
There are two popular deep-fried prawn dishes in Japan, ebi tempura and ebi furai. The difference is that tempura is never breaded, [3] while breaded deep-fries are called furais. [3] Prawn cookings in Japan typically employ a straightening technique, by making several incisions on its belly side, then bend the prawn backwards to form straight prawns which they consider more appealing. [4]
Ebi tempura (海老天ぷら) or ebiten is tempura of prawn, with a light fluffy coat. [3] It is served as a main dish, with soy-based dipping sauce [5] or salt. [3] It can also be made into other dishes such as:
Ebi furai (海老フライ or エビフライ) is a breaded and deep-fried prawn dish, of darker and crunchy texture. [3]
Traditionally kuruma ebi was used, but many stores have started using cheaper black tiger shrimp . [9] It is thought that ebi furai was created around 1900 along with similar dishes such as tonkatsu in the Western food restaurants of Tokyo. [10]
Ebi furai is a popular ingredient of Japanese bento , [11] and ebi furai bentō (海老フライ弁当 or エビフライ弁当) is a common menu item in bentō products. [12]
Ebi furai became a specialty of the city of Nagoya due to a joke made by a popular Japanese tarento (celebrity) Tamori in the 1980s. He mocked Nagoya dialect by theorizing that Nagoyans would call ebi furai as ebi furyaa. Whilst this is false, it made people elsewhere to associate Nagoya with "ebi furyaa". [13] Restaurants in Nagoya took the opportunity by offering inventions such as dishes actually named ebi furyaa, [14] and a visual hybrid with the pride of Nagoya: the Golden shachi. [15]
Ebi katsu is breaded and deep-fried surimi (paste) of shrimp meat. [16] It differs from ebi furai, which is a whole prawn.
Shrimp kakiage is a kind of tempura, airy, bulky and crunchy, made from a batch of chopped prawns or small whole shrimps, such as sakura shrimp. [17]
In Korean cuisine, fried shrimp is known as saeu-twigim (새우튀김). Along with ojingeo-twigim (fried squid) and other twigims , it is a common street food and a bunsikjip (snack bar) item. It is also a common anju (food accompanying alcoholic drinks) for beer. [18]
Fried shrimp dishes in Philippine cuisine include camaron rebosado (battered shrimp), okoy (battered shrimp pancakes), halabos na hipon (fried or boiled shrimp cooked in its own juices or carbonated soda), and nilasing na hipon (battered shrimp marinated in alcohol), among others. [19]
Camaron rebosado is a deep-fried battered shrimp typically served with sweet and sour sauce. It is made by peeling large shrimp and marinating it in a mixture of calamansi juice, salt, and black pepper. It is then coated with a batter made from egg, flour, and corn starch before deep frying. [19] [20]
Okoy is another native Filipino deep-fried dish that typically use small unshelled shrimp. The batter is uniquely traditionally made from galapong (ground soaked glutinous rice), mixed with calabaza, sweet potatoes, or cassava and various vegetables like carrots, onions, and green papaya. It is deep-fried into flat crispy pancakes and traditionally served with a vinegar-based dipping sauce. [21]
Tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko, and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.
A bento is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean, Taiwanese cuisines and more, as rice is a common staple food in the region. The term bento is derived from the Chinese term biandang, which means "convenient" or "convenience".
Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.
Osechi-ryōri are traditional Japanese New Year foods. The tradition started in the Heian period (794–1185). Osechi are easily recognizable by their special boxes called jūbako (重箱), which resemble bentō boxes. Like bentō boxes, jūbako are often kept stacked before and after use.
Udon is a thick noodle made from wheat flour, used in Japanese cuisine. There is a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage, abura-age, kamaboko, and shichimi spice added to taste.
Korokke is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Popcorn shrimp is the name of several small shrimp fritter dishes, so called because they are finger foods eaten like popcorn.
Odori ebi is a sushi delicacy of Japan, and a form of sashimi. The sushi contains baby shrimp that are still alive and able to move their legs and antennae while being eaten. The meal is prepared quickly to keep the shrimp alive, and when it is eaten the shrimp are usually dunked into sake so as to intoxicate the shrimp, then into a special dipping sauce, and finally quickly chewed to kill it.
Karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of the meat or fish with a combination of flour and potato starch or corn starch, and frying in a light oil. The foods are marinated prior to coating. The process differs from the preparation of tempura, which is not marinated and uses a batter for coating. Karaage is often served alone or with rice and shredded cabbage.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops, and steakhouses. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter.
In Japanese cuisine, yōshoku refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an example of fusion cuisine.
Camaron rebosado is a deep-fried battered shrimp dish in Philippine cuisine. It is usually served with a sweet and sour sauce. It is a common dish in Philippine cuisine.
Kakiage or kaki-age, a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits. Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, kushi (串) refers to the skewers used while katsu means a deep-fried cutlet of meat.
Nilasing na hipon is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is traditionally rice wine like basi or arrack like lambanog; but modern versions can use other types of alcohol, most commonly gin, beer, or white wine.
(translation of program title): Broadcast on May 15, 2021: Locals should also try the shachihoko motif foods
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