Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.
- 2 tablespoons dried shrimp
- 8 cups just-popped popcorn (from ½ cup kernels)
- A spice mill or a mortar and pestle
Finely grind dried shrimp and salt in spice mill or with mortar and pestle.
Arrange popcorn on a rimmed baking sheet and drizzle with oil; toss to coat.
Sprinkle with some of the dried-shrimp salt and toss to coat, adding more to taste.
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Calories per serving: 174
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Stinking fluffy prawn popcorn
This probably won't be to everyones taste, but maybe, if you enjoy Chinese, Vietnamese or Cambodian food and also like savoury popcorn, this could be for you. If you already have dried shrimps in your food cupboard then you're halfway there
- 2 tablespoons Chinese dried shrimp
- 1 teaspoon driedgarlic granules
- Tiny pinch of salt
- 1.5 litres warm freshly popped corn
- Put the dried shrimp, dried garlic granules and salt in a coffee grinder and whizz them until they turn to fluff!
- Mix them into the warm popcorn
Add a quarter of a dried chili to the mix before you grind it if you like it hot and stinky
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- Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
- In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.
- In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.
- Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.
- Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried.
I’ll be honest. I don’t love when my hands get goopy and dirty.
So I want to share a little tip with you when it comes to the battering that will keep your hands so much cleaner and make the process much easier.
The shrimp all get dipped into the liquid mixture first and here’s the key to less mess!
First, when you set up your little breading station you’ll want two pie plates or cake pans ideally. You can use bowls if necessary but the wide, shallow shape of pie or cake pans makes the process much easier.
One cake pan will have the liquid ingredients, in this case, an egg and buttermilk. The second pan will hold the dry ingredients, flour, cornmeal and spices for a major flavor punch.
How to Cook Dried Shrimp
Dried shrimp are small, orange-pink and have a strong flavor. They are shrimp that have been shelled, salted and sun dried. A popular snack in the Louisiana region, they are also used a variety of ways in cooking. They are used frequently in Latin American, Asian and Creole cuisine and are usually found in Asian markets or the international section in the supermarket. They are used in soups, stews, chowders, stuffings, noodle dishes and stir-fries to add a fishy, salty, slightly sweet flavoring.
Use dried shrimp in stir fries. Soak briefly to reconstitute. The length of time they take to reconstitute depends on the size of the shrimp, but it is easy to see when the have plumped up. Dry with a paper towel and add to your stir fry in the last few minutes of cooking.
Grind dried shrimp in a food processor. Use as a flavoring in sushi rolls, gumbos, soups and chowders. They are very salty and have a very strong fish flavor, so a little bit goes a long way. Add a little at a time. Keep tasting and and adding a small amount more until the intensity of the flavor is to your liking.
Add whole dried shrimp to gumbos, soups and chowders.You will most likely not need to add any salt to your broth when using these salty additions. They will reconstitute during the cooking process.
Reconstitute and fry in a pan with bacon and okra or Chinese cabbage and chicken stock. Dried shrimp are also good added to green beans or asparagus.
Braise with tofu and your choice of seasoning. Garlic, ginger and soy sauce go well with dried shrimp.
- 1 pound medium shrimp, peeled (tails left on) and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 2 eggs, beaten
- 1 cup panko crumbs
- 1 quart vegetable oil for frying
Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
- 1 pound shrimp - peeled, deveined and chopped
- 1 ¼ cups coarsely crushed buttery round crackers
- ¼ cup chopped onion
- 2 jalapeno peppers, seeded and chopped
- 1 cup mayonnaise
- 1 tablespoon prepared yellow mustard
- 10 dashes hot pepper sauce (e.g. Tabasco™)
- celery salt to taste
- 1 tablespoon Parmesan cheese
- 1 quart oil for frying
In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties.
Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.
What is puppy chow if not just a dessert version of Chex Mix? Sweet snacks can get the same powdery treatment with ingredients like cocoa, powdered sugar, dried coconut flakes, fruit powders (like strawberry or date), or freeze-dried fruits, which readily crumble into a powder. Vanilla powder is a good baseline addition, and a little salt—even in this sweet capacity!—is nonnegotiable.
TRY IT: ROCKY ROAD FLAVOR POWDER
Peanut butter powder, cocoa powder, vanilla powder, powdered sugar, salt
- 1 pound large shrimp, peeled and deveined
- 2 quarts water
- 2 tablespoons salt
- 4 ears of corn, in their husks
- 2 medium cloves garlic, peeled and minced (about 2 teaspoons)
- 3/4 cup plain roasted peanuts
- 2 bird's eye chilies or 1 Serrano chili
- 1/4 cup dried shrimp (optional)
- 2 medium tomatoes (about 3/4 pound), cut into 1-inch cubes
- 1/4 pound green beans, trimmed and cut diagonally into 1-inch pieces
- 1 cup packed grated carrots
- 2 limes
- 1 tablespoon granulated sugar (or more to taste)
- 1 tablespoon fish sauce (or more to taste)
Chinese Salt & Pepper Shrimp
If you're ever at a Chinese restaurant and loved eating salt & pepper squid, salt & pepper chicken, and/or salt & pepper fish then you will love this salt & pepper Shrimp recipe! This delicious crispy fried shrimp is salty and spicy with a subtle peppery taste. It also smells amazing! It's very simple and easy to make.
2 lb Shrimp (we had about 25 shrimp), shell-on and deveined
1/2 cup Potato starch or Corn starch
Salt & Pepper mix
1 Jalapeño or Thai red chili, sliced
3/4 cup Avocado oil or any high smoke point oil best for frying
Wash shrimp. If shrimp has head on it, cut off tentacles & front legs for aesthetics. Keep the head of you like, otherwise remove the head. Next, devein the shrimp with kitchen scissors-- start from the head and cut through the shrimp shell and meat along the back of the shrimp. Use a toothpick or knife to remove the exposed vein.
Place deveined shrimps on a paper towel to dry thoroughly. Season the dried shrimp with white pepper and potato starch for at least 30 minutes.
Using a shallow pan, heat oil on high. The oil is hot enough to fry when the temperature reaches 350F. Otherwise, use the Chinese method of using a chopstick & place it into the oil. If you see bubbles on the tip of the chopstick, it's hot enough! Place shrimp into the pan without overlapping and fry for 1 minute each side (the shrimp should be crispy). Transfer to a plate.
Soak some of the oil in the pan with paper towel. Heat oil on medium and add the garlic. Next add jalapeños and cook until garlic becomes golden color (but not burnt). Quickly mix in salt & white pepper. Return the fried shrimp into the pan and toss until everything is coated. Remove from the stove and serve with rice! Enjoy.
For deep frying, Add oil to a deep pan/pot so that it fully covers the shrimp. Fry for 1-2 minutes or until golden brown.
If pan fried or deep fried enough, the shrimp shells will become soft enough to eat!
This dish traditionally uses shrimp with head on but if you don't like it, it's fine to take it off.