KOMPAS.com – Shrimp is a favorite cooking ingredient that can be processed into delicious dishes.
Before cooking, of course you have to choose fresh shrimp so that the dish is delicious, make sure the color is not reddish and the body is not separated.
Meanwhile, for cooking, you need to pay attention to the fire which can be adjusted so that it doesn’t burn or overcook.
Check out the following tips for selecting and processing shrimp, quoted from the book “A Collection of Great Seafood Recipes” (2017) by Zee Azihara & the Demedia Kitchen Team.
Also read: 4 Quick and Practical Tips for Cooking Frozen Shrimp for Breakfast
1. How to choose shrimp
Before buying shrimp, press the body of the shrimp if it is springy and a bit hard, this is a sign that the shrimp are still fresh. Also pay attention to the skin and color.
Fresh shrimp usually have the skin from the head still attached to the body. The shrimp’s reddish color and soft body indicate that the shrimp are no longer fresh.
Apart from that, shrimp that are no longer fresh have an unpleasant aroma.
Also read: 5 Mistakes in Cooking Shrimp, Don’t Throw Away the Shells
2. How to clean shrimp
Shrimp deposit their feces on the stage and on the head. So it’s best to remove the shrimp heads and clean the dirt along their backs.
Also read: How to Make Shrimp in Curry Sauce, the seasoning is thick and Medok
The method is to cut open the back of the shrimp or pierce the shrimp (peeled) at the second segment until it penetrates with a toothpick, then pull the toothpick upwards, the shrimp dirt will come out by itself.
Also read: How to make restaurant-style shrimp dumplings at home, the results are chewy
Don’t cook the shrimp for too long. Fire that is too hot will make the meat tough and no longer tasty.
The correct way is to use high heat, once the shrimp have changed color, reduce the heat. Cook briefly then remove from heat.
Also read: How to Cook Shrimp Fried Sambal, a Mainstay Dish at Home
