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This Chinese shrimp dish has everything we always look for in an entree: it's crispy, salty, juicy and spicy. Although we leave the shells on.
I'll try not to oversell this dish. As I type this, my taste buds are jumping up and down. The result is a beautifully plump, succulent, and easy-to-eat plate of shrimp. The addition of Szechuan peppercorns sends it over-the-top mouthwateringly-spicy.
Frying is the cooking of food in oil or another fat. A variety of foods may be fried, incl... Read More..
About Recipe
Royallu vepudu, Eral varuval, Chingri Bhaja |
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I'll try not to oversell this dish. As I type this, my taste buds are jumping up and down. The result is a beautifully plump, succulent, and easy-to-eat plate of shrimp. The addition of Szechuan peppercorns sends it over-the-top mouthwateringly-spicy.
Frying is the cooking of food in oil or another fat. A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelets or pancakes. Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavor, as well as calories. Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.
Shrimp and prawn are important types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids. Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein". A notable exception is the dish, Drunken shrimp, based on freshwater shrimp that are often eaten alive, but immersed in ethanol to make consumption easier. Shrimp and prawns are versatile ingredients. Common methods of preparation include baking, boiling, frying, grilling and barbequing. They are as delicate as eggs with regard to cooking time. When they are overcooked, they have a tough and rubbery texture. Prawns can be cooked in many different styles, Here are some of them, Spicy Tangy Prawns Kerala Style,Prawns Kuzhambu With Onion Tomato And Coconut, Shrimp Prawn Pickle, Golden Fried Prawns, Prawn Balchao, Prawns - Shrimp Cooked In Sour Greens Gongura, Methi Prawns , Dry Prawns With Tomato Masala, Loose Chilli Prawns, Coconut Crusted Jumbo Prawns, Pepper Chilli Prawns – Airfryer Recipe, Dragon Wrapped Prawns – Airfryer Recipe, Kolambi Chi Kavaln , Prawns Pepper Fry, Dahi Jihinga Curry Prawn In Mustard Curd Curry, Shrimp Prawns Biryani - Restaurant Style, Prawn Pil Pil, Talaleli Kolambi Sauteed Prawns In Maharashtrian Style, Pepper Chilli Prawns Airfryer, Heavenly Jumbo Prawns, Jumbo Prawn Crispy Wraps, Prawn With Tender Tamarind Leaves Chinta Chiguru , Dry Shrimp Ridge Gourd Curry, Coconut Crusted Jumbo Prawns, Prawns Cooked In Garlic Dil Leaves And Spinach, Cluster Beans Prawns Fry, Malabar Chemmeen Curry (prawns) , Bhindi-prawns Curry Pulusu, Prawns On Toast, Peri Peri Prawns, Prawns Patties, Honey Prawns, Prawns Dhania Masala, Prawns With Black Beans, Prawns Burji, Malai Prawns, Appy Butter Prawns, Prawns Lasooni, Royyala Telaga Pindi Fry.
Preparation Tips:
Health Tips:
Fry them shell on and have them full on!!!
YACHiiE E Posted on Sun Jul 29 2012
Why would you have to make our mouth watery all the time by showing you eating yummy foods you make?? Its a torture!!!!
Reply 0 - Repliessean wilson Posted on Sun Jul 29 2012
okay, now i did this with shell off; but i didn't put the seasons you put; mine were just simply fried shrimp, meant to be like popcorn shrimp
Reply 0 - Repliessean wilson Posted on Sun Jul 29 2012
also, i just added flour after seasoning. that's all.
Reply 0 - Repliessean wilson Posted on Sun Jul 29 2012
you could always make a sweet and sour sauce; ketchup, worchestshire sauce, a lil sugar and maybe some cayenne pepper. that's what my father made. good for dipping shrimp.
Reply 0 - RepliesVahChef Posted on Sun Jul 29 2012
i did remove that is why i cut a slit on the back of shrimp
Reply 0 - Repliesmubeena shahid Posted on Sun Jul 29 2012
ur always awsome n ur recipes too...am a malayalee...pls show somethin healthy so dat i can make my husnand happy ...
Reply 0 - Replies
MasterEBeats Posted on Sun Jul 29 2012
i love them with the shell on.. it tastes awesome!
Reply 0 - Replies