Prawn Fry Simply Explained
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I show you how prawn fry works step by step in this online cooking school. Fried shrimp is a popular dish, after all, the seafood can be excellently combined with a variety of dishes.
You can grill or fry shrimp, both variant taste fine. Today we will look at the preparation of shrimp with and without shell in the pan. My first tip is to use only raw shrimp, you can recognize them by their gray color. In the post I’ll introduce you to a workflow and let you share already published recipe ideas.
Wish you now a lot of fun and good luck!
Fry Prawns With Shell
Defrost the shrimps in cold water.
Dry the prawns one by one. Use kitchen paper for this.
Heat a frying pan on high heat, sauté the dry-laid shrimp with a little oil.
Optionally, you can flambé the shrimp with a little cognac.
Arrange the shrimp and enjoy
Fry Prawns Without Shell
Defrost the shrimp in cold water.
Remove the intestines from the top of the shrimp.
Remove the shrimp shell from the shrimp body.
Dry the peeled shrimp well.
Fry shrimp: Use a high quality pan, high heat has proven to be effective.
Fry Prawns as Butterflies
Shrimp cut in half up to the caudal fin turn up like butterflies when fried. Especially for salads, this form is very attractive.
Difference Shrimp and Scampi
Learn the difference between shrimp and scampi here.
Scampi belong to the family of lobster-like sea creatures. Unlike shrimp, they have claws. Shrimps have a laterally flattened and additionally narrow tapered tail. The tail of the scampi is much wider.Distinguishing scampi and shrimp Tip from Chef Thomas Sixt
Shrimp Shopping Tip
The photos used already lead you on a trail: The larger the shrimp, the better they are for frying or grilling. Shrimp can be bought in different qualities:
Wild caught shrimp –> Are rare and particularly expensive.
Aquaculture shrimp –> Grow in saltwater lakes.
Intensive farm breeding –> Is unfortunately controversial because a lot of antibiotics are added to the water.
Calibration of shrimp:
Note the specification on the package, given as caliber. Confusingly, with head the calibration refers to the kilo, with product without head most per lbs. i.e. pounds. (One pound = 0.454kg).
For example, if a package of shrimp with head says 4/6, it means that for one kilo there are 4-6 shrimp (these are king prawns).
For example, smaller specimens would say 26/30, 31/40, or even 41/50 on the package.
Another designation is U-5 or U-7, which means there are under (U=under) 5 or 7 shrimp to a pound in the package.