Tapa de Shishimai
Once you start eating, you won’t be able to stop. This perfect finger food recipe goes perfectly with beer.
- 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.
- Heat frying oil to 350F
- 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.
- Sprinkle with rock salt while still hot. Squeeze lemon over the dish and serve.