Description
A specialty of the old central port town Lukang. 'Xia Hou' (a type of mud shrimp resembling mantis shrimp) is battered and deep-fried whole. A stall snack exploding with saltiness and savoriness.
Restaurants serving Deep-fried Mud Shrimp
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Xia Hou(Mud shrimp/Upogebia)
- Sweet potato flour
- Egg
- Taiwanese basil
- White pepper
- Salt
Instructions
- [Authentic Recipe]
- [Xia Hou Prep] Prepare 'Xia Hou' (Upogebia/mud shrimp, with a large head like a mantis shrimp) from Lukang mudflats. Purge mud, wash clean, and dry (historically salted, now frying fresh is mainstream).
- Mix flour, sweet potato flour, egg, a little water, and salt to make a batter.
- Dip the whole shrimp in the batter.
- Drop into 180°C hot oil, frying fragrantly for a few mins until the shells are 'ultra-crunchy'.
- Flash-fry Jiucengta (Taiwanese basil) in the oil to transfer aroma.
- Drain, coat heavily with pepper salt (Jiao Yan Fen), and serve piping hot in a paper bag.
Learn more Spice, substitutes, tips
Key spices
Taiwanese basil and shrimp savoriness
Substitutes at Japanese supermarkets
River shrimp or small mantis shrimp
Pairing
Ice-cold Beer
Trivia
[Hardcore] With the weird name 'Shrimp Monkey', it looks a bit alien, but tastes like a supreme mix of mantis shrimp and crab. Walking Lukang's Old Street, the savory smell of frying these shrimp floats everywhere.
Eating tips & etiquette
[Unique Eating] Absolutely no need to peel the hard head or shells! Crunch down the whole thing along with the crispy batter to taste the rich 'crab miso'-like organ umami inside!
Allergen
Shrimp, Wheat, Soy, Egg