Edit ModuleShow Tags

How To Create the Perfect Straight Shrimp


Published:

Photos by Jason Ross

Does it bother you how shrimp aren’t straight? I know, it used to bug me too, until I learned how to make tempura shrimp—crispy, long, and perfectly straight. All credit for this achievement goes to the patient Origami crew, and Chef Ichi-san Ichikawa, for the chance at a tempura job back in sweltering summer of 1999.

shrimp

To keep shrimp long and straight, start by making a few slits in the “belly” of the shrimp—three should suffice, but no more than four. Make your cuts shallow, only enough to release the tension in the curving muscle of the shrimp body.

Cuts in shrimp

At this point the shrimp should lay relatively straight, the small slits in the belly will allow the curve of the shrimp to spread and flatten.

Next, in order to get a pro-quality tempura shrimp, you need to “break” the shrimp. Gently push the shrimp into a cutting board, breaking the flesh a little, and in the process, stretching them out and straightening the last remnants of any shrimpy curvature. It can be tricky. Push too hard and you’ll break too much and the shrimp will split and break into little pieces. It should not take much force—no hammering or calisthenics—more of a gentle nudge. Encourage the shrimp to stretch a bit.

pushing the shrimp

Now your shrimp should lay flat and straight, perfect for dipping, rolling into a crunchy sushi roll, or crisscrossing straight above a bowl of noodles.

straight shrimp

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags