Fried Shrimp Recipe | Kikkoman Corporation

Fried shrimp! Goes great with both tartar and Worcestershire-style sauce.

Cooking time

20min

Calories

233kcal

Sodium

700mg

Nutrition facts are for one serving.

shrimps

Directions

Devein and peel shell from shrimp. Cut a few slices in the belly side and spread open. Cut the triangular part from the tail and rinse well. Season with salt and pepper.
Cover shrimp in batter, fry for 2-3 min. in 180 C (356 F) cooking oil.
Wrap the chopped onions from (B) in paper towel and rinse. Wring out remaining moisture. Mix with the other ingredients making the tartar sauce.
Cut the cabbage into long, thin strips.
Pile the shrimp on a plate, garnish with tartar sauce, cabbage leaf, lemon wedge and Worcestershire-style sauce.

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Cabbage - julienned

Separate the leaves and remove the core. Cut the leaves in half lengthwise to make it easier to julienne, then stack, roll up, and slice very thinly from end to end.