This is one of the easiest and most satisfying tapas or pulutan you can make in no time at all. Great with beer or some wine, this is so simple to make. Just buy some medium sized suahe or white shrimp. When you get home, brine the shrimp in a salt and water solution in a fridge for up to 1.5 hours before you are planning to cook them. Trim the shrimp of the “whiskers” and sharp horn on their heads. Drain and dry the shrimp well on paper towels. Heat up a pot of oil and deep fry the shrimp in uncrowded batches.
It will take only a minute or two to crisp up the whole shrimp and the entire thing is edible. Once the shrimp are out of the pan, sprinkle with salt pepper and some sweet or spicy paprika, and add lemon wedges to squeeze over top. The shells are fried and edible. Some folks love the fried shrimp heads, others like me, are not so keen on them.
This dish was inspired by two sources, Jamie Oliver’s cookbooks and a dish we enjoyed at a Japanese restaurant in Sta. Rosa a few weeks ago. Good food doesn’t have to be so expensive, nor take a huge amount of time to prepare. Make sure you have lots of beer or wine on hand when you serve these deep-fried suahe to guests… We served the fried shrimp together with a grilled squid salad.