Don’t waste your shrimp heads and shells! When deep-fried and coated in sinigang mix, they transform into an irresistible crunchy snack.
Yes, you can eat shrimp shells! Once double-fried, they turn into a crisp potato chip-like snack that tastes great on their own, or showered over noodles and rice meals as a textural element. Make them once, and you'll never dare throw out your shrimp shells (and heads!) again.
Think of this recipe as sinigang na hipon taking the form of a fun, crispy snack.
Sinigang is a beloved Filipino dish of meat or fish cooked in a sour broth. Traditionally, the broth gets its acidity from sour-tasting fruit or leaves like kamias, sampalok, calamansi, and dayap. Nowadays, most home cooks use instant sinigang mix for convenience. Sinigang is served with hot rice, sometimes with bagoong and grilled meat or fish.
Shrimp shells are edible and perfectly safe to eat. Like shrimp heads, they carry a delicious briny flavor. Their tough texture, however, makes them unpleasant to eat on their own.
When you fry them in hot oil, those tough shrimp shells turn into a crispy treat. Double frying sounds like an extra step, but it pays off dramatically by dehydrating those crisp shells further, giving them an extra brittle, glassy crunch. Plus, it only takes a minute.
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Once you’re done with the first fry, increase your oil’s temperature to 375°F. Toss your fried shells into the hot oil, let cook for 1 minute, then drain on paper towels.
