Text 23041, 89 rader
Skriven 2007-11-19 09:32:49 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: POPCORN SHRIMP 1 71119
==============================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 JW> 1 c  Popcorn shrimp
 
 JW> Very small shrimp, battered and fried. The final product is about the
 JW> size of a piece of popped corn.
 JW> And you can salt them and eat them by the bowlful with beer just
 JW> like real popcorn. [g]
 GJ> That sounds quite appetising.  I have never heard of them; the only
 GJ> small prawns I see are dried.  Where do these frozen ones originate?
 CS> 
 CS> Everywhere, but where you are, the smaller ones probably are processed
 CS> in  various ways instead of sold still whole (normaly peeled but whole
 CS> sans head). 

Most of the small prawns we get here are frozen tails from Thailand or
Vietnam.  The local ones are much larger, and sold complete with heads.

 CS> I gather when they catch a load of shrimp out in the ocean, they come
 CS> in all  sizes.  They then get filtered out by size.  If you do not have

When we lived in Pt Moresby, in PNG, prawn boats were based there, and
the catches were sorted and the graded prawns carefully packed and
frozen and sent off to USA.  The remaining prawns of all sizes were
frozen into 2 kg blocks which were sold cheaply by the packers locally.
We used them quite often for a cheap dish.

 CS> 'popcorn shrimp' then you may have the same under another name.  Salad
 CS> shrimp comes to mind.  These are shrimps that with head/tail removed,
 CS> are 1 inch or  less. Call that a thumb knuckle or so since you use
 CS> metrics. Not dried and  normally precooked shelled with just a bit of
 CS> tail for a 'handle' but tail may also be removed.

The Vietnamese or Thai ones we get are slightly larger than that.

 CS> Delectable.  If you have a local fisher who shrimps, ask him what he
 CS> does with the little ones.  Maybe an unknown resource in your area so
 CS> really cheap? 

An interesting thought.  As there are tuna farms in the area the little
ones might finish up there.  Or perhaps they have sophisticated trawl
nets which ensure that the undersize prawns escape?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PRAWN FRITTERS
 Categories: Mains, Seafood, Filipino, Asia-se
      Yield: 4 servings
 
      2    Eggs; beaten
      1 c  Flour- cornflour
      1 ts Baking powder; fresh
    1/2 ts Sp- white pepper, ground
      1 ts Annatto powder; OR
      1 tb ; ANNATTO WATER
    250 g  Pork mince
    1/2 c  Oil- vegetable
      1 c  Beansprouts; chop
     24    Medium prawns; chop
      1 tb Bagoong; OR
      1 tb ; soy sauce
           GARLIC VINEGAR DIPPING SAU
 
  Annatto or achiote seeds are used to flavour & imbue a reddish tint.
  
  Combine the eggs, cornflour, baking powder, pepper & annatto power in
  1tb water, or annatto water. Set aside.
  
  Brown the pork in 1tb oil in a heavy pan. Remove the pork to a large
  bowl & toss well with the beansprouts, prawns & bagoong.
  
  Using a tablespoon or two of oil at a time, heat it in a wok over
  medium heat. Heap 2tb of the prawn mixture in the pan. Drizzle 2tb
  cornflour batter over the mixture & fry for a minute or two, or till
  the batter reaches a golden brown colour. Flip over & fry a minute or
  so on the other side. Remove the fritter with a spatula & drain on
  paper towels. Repeat till all the prawn mixture & batter has been
  used. Serve hot with GARLIC VINEGAR DIPPING SAUCE.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)