For some reason, I'm not allowed to reply to the previous thread I
started on this topic. anyone know why?

Anyway...

I didn't get to try the strange shrimp when I went back to Tenichi,
but someone on eGullet had the same shrimp!

If you look at the last picture in this reply
http://forums.egullet.org/index.php?...post&p=1470174
, you can see a picture of the shrimp I saw. She calls them "shrimp
heads", but I don't think they're just the heads. I will ask her for
more details!

She said she was told they were just shrimp heads, freshly pulled off
the shrimp they had just eaten. And she said they reminded her of
baby river crabs.

On 9/24/07 1:37 AM, in article
, "Rona Y" wrote:

> For some reason, I'm not allowed to reply to the previous thread I
> started on this topic. anyone know why?
>
> Anyway...
>
> I didn't get to try the strange shrimp when I went back to Tenichi,
> but someone on eGullet had the same shrimp!
>
> If you look at the last picture in this reply
> http://forums.egullet.org/index.php?...post&p=1470174
> , you can see a picture of the shrimp I saw. She calls them "shrimp
> heads", but I don't think they're just the heads. I will ask her for
> more details!
>
> She said she was told they were just shrimp heads, freshly pulled off
> the shrimp they had just eaten. And she said they reminded her of
> baby river crabs.
>

I must say that those are just shrimp heads deep fried.
Quite often the heads of Amaebi, rather soft shelled type of shrim are used.
But depending on the cook(Itamae or chef) they could be dusted with flour or
coated with a thin layer of tempura batter before getting plunged into the
frying oil.
(I have ever worked in the restaurant kitchen and made those before.)
MB

On Sep 25, 11:01 am, MB > wrote:

>
> I must say that those are just shrimp heads deep fried.
> Quite often the heads of Amaebi, rather soft shelled type of shrim are used.
> But depending on the cook(Itamae or chef) they could be dusted with flour or
> coated with a thin layer of tempura batter before getting plunged into the
> frying oil.
> (I have ever worked in the restaurant kitchen and made those before.)
> MB

Why are there so many legs attached? When I've taken shrimp heads off
cooked shrimp, there usually aren't any legs on them. I'm willing to
eat their little legs, just not their heads or eyes!

Are you Japanese MB? I recognize the grammar. :-)

>
> Why are there so many legs attached? When I've taken shrimp heads off
> cooked shrimp, there usually aren't any legs on them.

Sometimes the shrimp legs are removed for less messy eating (my
parents snip them off with scissors). There are definitely a lot of
legs at the head section

http://en.wikipedia.org/wiki/Image:Pandborealisind.jpg
http://www.enchantedlearning.com/sgifs/Shrimp_bw.GIF

On 9/25/07 7:43 AM, in article
, "Rona Y"
> wrote:

> On Sep 25, 11:01 am, MB > wrote:
>
>>
>> I must say that those are just shrimp heads deep fried.
>> Quite often the heads of Amaebi, rather soft shelled type of shrim are used.
>> But depending on the cook(Itamae or chef) they could be dusted with flour or
>> coated with a thin layer of tempura batter before getting plunged into the
>> frying oil.
>> (I have ever worked in the restaurant kitchen and made those before.)
>> MB
>
> Why are there so many legs attached? When I've taken shrimp heads off
> cooked shrimp, there usually aren't any legs on them. I'm willing to
> eat their little legs, just not their heads or eyes!
>

Shrimp legs would be usually trimmed off before cooking.
But you will see them on your dish when shrimps are supposed to be served as
a whole and the legs have certain aesthetic function to the dish.

> Are you Japanese MB? I recognize the grammar. :-)
>
Wouldn't that my story more acceptable and real? :P