November 28, 2021
Fried shrimp (fried shrimp) is a dish that originated in Japan and is fried shrimp in a large amount of cooking oil. It is one of the fried dishes developed in Japan and is a typical Western dish.
It is a dish made by frying shrimp in a large amount of cooking oil using the cutlet method, and is often served with vegetables such as cabbage, cucumber, and tomato. In most cases, it is eaten with tartar sauce or Worcestershire sauce.
As the material for fried shrimp, prawns are mainly used in high-end stores, but due to the effects of sluggish catches and soaring prices, many stores generally use black tiger prawns. There are also examples of using high-class products such as Chinese white shrimp (Taisho shrimp), spiny lobster, and Panulirus ornatus. Inexpensive whiteleg shrimp are often used for frozen foods.
There are various theories about the origin, and although it is not certain, the representative theories are shown below in this section.
In 1900 (Meiji 33), the theory was conceived as a similar fried dish (cutlet dish), inspired by the popularity of pork cutlet and minced pork cutlet at the Western restaurant "Renga-Tei" in Ginza, Tokyo. The theory that it was invented from katsuretsu and tempura in the Meiji era. The theory is that fried fish, which is a Western dish, and tempura, which is an Edo dish, are combined. In 1895 (Meiji 28), "Simple Cooking" introduces "fried spiny lobster" and prawns, and in 1913 (Taisho 2), "Edo Raku Sequel Summer Volume" introduces how to make "shrimp katsuretsu".
How to make, how to eat
Remove the shelled shrimp's back and stretch it toward your back so that it does not curl.
To stretch it, make some small cuts on the ventral side and squeeze it from your back, or "squeeze and stretch" until the streaks on your abdomen are cut to the desired size.
After that, batter the flour, beaten egg, and bread crumbs in that order, and fry in cooking oil. It is said that it is good to put on the garment twice in order to finish it with a fluffy and voluminous garment.
In some stores, when peeling the shell, the head is not removed and the head is finished, in which case the head is not dressed.
It is often eaten with pork cutlet sauce, medium-concentrated sauce, lemon juice, tartar sauce, soy sauce, tomato ketchup, etc. It is common to eat with a knife and fork in a Western style, and with chopsticks as a single dish or set meal, but the menu is fried shrimp sandwiched between breads, fried shrimp bowl with egg binding and put on rice. Is also known.
Currently, many frozen foods that can be easily cooked are on sale, and they are also used as side dishes for lunch boxes.
Fried shrimp and Nagoya
In a series of stories that Tamori once ridiculed Nagoya, the statement that "(fried shrimp) is called fried shrimp in the Nagoya dialect" spread throughout the streets, and the misunderstanding that it was a kind of Nagoya food spread. Taking advantage of that misunderstanding, there are many restaurants in Nagoya that serve fried shrimp as if they were a specialty dish. Mikawa Bay is one of Japan's leading producers of prawns, and there are also Nagoya dishes such as Tenmusu that originally used shrimp. In 1990 (Heisei 2), prawns were registered as fish in Aichi prefecture.
Actually, in the Nagoya dialect, the foreign word "fly" may be pronounced like "flare ([ɸuɾæː])" in the elderly, but it is unlikely to be called "(shrimp) fryer".
Chinese fried plate
Shandong Province, China is a shrimp producing area, and the area around Qingdao has been in Germany since 1898.