Tapa de Shishimai

Once you start eating, you won’t be able to stop. This perfect finger food recipe goes perfectly with beer.

Preparation

  1. Trim calyx into roughly even lengths. Poke small holes into each Shishimai, using a fork, toothpick or knife. This is very important, or else Shishimai can explode during the frying process (as a result of heat expanding the air inside) which would be very dangerous. Pat Shishimai with a paper towel to dry.
  2. Heat frying oil to 350F
  3. Deep fry Shishimai for 15-30 seconds. Shishimai cooks quickly, so don’t over fry! After taking them out of the deep frying pan, spread it over a paper towel and take out the excess oil.
  4. Sprinkle with rock salt while still hot. Squeeze lemon over the dish and serve.
Makes 2-4 servings

Ingredients

2 Packages of Shishimai
1/2 Lemon
- Rock salt, to taste
3 Tablespoons Frying oil
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