LESSON 10
Peel them all!
In lesson 10 we mentioned shrimp nigiri sushi. You may have already noticed that not any old shrimp will do. Here’s what you need to know for now about using shrimp for sushi.
Sweet!
Note that the original recipe of shrimp nigiri calls for amaebi shrimp. Although they are cooked in this recipe, they can also be enjoyed raw. Amaebi shrimp have a clear and sweet aftertaste, unlike regular raw shrimp. These shrimp are rated as a sustainable choice, especially the ones from the Canadian Pacific and the US Pacific. However, amaebi shrimp are often replaced by botan shrimp, which are two to three times larger and more widely available.
Botan shrimp is also sweet, althoug slightly less sweet than the amaebi shrimp. Let the peeled shrimp sit overnight in the fridge to make them even sweeter. That’s caused by the sugars in the shrimp begining to develop.
No vein
Don’t forget to remove the dark vein in the shrimp. That’s the intestine. It’s not harmful to eat, but it can affect the taste. It also doesn’t look very appetizing, therefore Chef Devaux recommends you do make the extra effort and remove it.
Brainfood
Usually the head of the shrimp is discarded. But there’s no need for that if you’re using amaebi or botan shrimp, because you can eat the head. Lightly coat with potato starch and deep fry for about two minutes. The brain even is a delicay by itself!
Shrimp vs prawn
In many parts of the world ‘shrimp’ and ‘prawn’ are used interchangably. It is hard to tell them apart by taste alone, but there is a difference. They both have five pair of legs. If two pairs have claws, then it’s shrimp. If three pair of legs have claws, you’re dealing with prawns.
Prawns are typically harvested from fresh water and shrimp from salt water. Usually prawns are larger than shrimp. Although there are so many sizes and shapes of prawns and shrimp, often it is really hard to tell the difference. Not to mention when you’re using ready peeled shrimp. But that’s certainly not recommended, it’ll give you even less clues about what you’re actually buying.
Frozen or fresh
Most shrimp sold in supermarkets or at fishmongers was frozen immediately after the catch. As a result, most bags of ‘fresh shrimp’ contain shrimp that was thawed to make it look fresh. Because there’s no telling how long they’ve been defrosted, it’s usually better to buy frozen shrimp and do the defrosting yourself. Then at least you know for sure the shrimp haven’t been out of the freezer for too long.
To thaw frozen shrimp, take them out of the bag and place them in a bowl of cold (running) water. Don’t use warm or hot water. That will start the cooking process before you’re actually cooking them!
Afterwards, thoroughly dry the shrimp on paper towels. You don’t want them wet with water, especially if you plan to cook them in oil. Mixing water with hot oil: bad idea.
Order unpeeled frozen shrimp
Live shrimp
If you’re looking for shrimp that has never been frozen, the best option is live shrimp. Either fresh from the ocean or stored at the shop in tanks. For best flavour and texture, prepare the shrimp as soon as possible. Mind you, preparing live shrimp is not for the squeamish. Stick to the frozen variety if you’re not comfortable with this.
