Spicy Salted Mantis Shrimp

Spicy Salted Mantis Shrimp

　　Mantis shrimp, also known as "crawling shrimp." The reason for such an odd name is that when out of water, a stream of liquid often drips from its body, resembling a baby urinating—hence its rather unrefined nickname. This type of shrimp hides in the muddy seabed during the day and only comes out to forage on the beach at night. On the muddy flats where it crawls, it leaves behind scrape-like marks from its tail fan, which is why it’s also called "shrimp rake."

　　The best time to enjoy mantis shrimp is from October to April of the following year. During this period, the shrimp are not only plump but also have particularly fresh and delicious meat. There are generally two common ways to prepare them: one is steaming or boiling, then shelling and eating the meat with sauces, vinegar, or other seasonings; the other is marinating with ginger, wine, and salt first, then deep-frying in hot oil. Once cooked, you get a dish with succulent meat and crispy skin—“Spicy Salted Mantis Shrimp.” You can eat it either shelled or with the shell on, as culinary wisdom has it that even the shells become an unexpectedly delightful treat when prepared this way.

Ingredients: 1000g mantis shrimp, 3 red chili peppers, garlic, ginger, scallions, wine, salt, soy sauce, spicy salt powder

Steps:

1. Trim off the sharp tips of the shrimp heads and legs, remove any impurities, wash clean, and soak in a marinade made of ginger, scallions, wine, salt, and water for 5 minutes. Remove and drain the water.

2. Finely chop the red chili peppers and garlic.

3. Heat a wok over high heat, add palm oil until it reaches about 80% heat, then fry the shrimp until they turn golden brown. Scoop them out with a strainer to drain excess oil. Be mindful of the cooking time—don’t overcook them.

4. Leave some oil in the wok, heat it up, then add the chopped chili and garlic, stir-fry until fragrant, and add the spicy salt powder.

5. Add the fried shrimp, stir well to coat evenly, pour in an appropriate amount of soy sauce, stir again, then plate. What you get is a dish with succulent meat and crispy skin—"Spicy Salted Mantis Shrimp," also known as “Spicy Salted Crawling Shrimp.”