Shrimp batter

Can be used as shrimp batter collective plural—e. The boat is trawling for shrimp. May be used as a countable or uncountable noun.

The children used a net to catch shrimps. Los niños usaron una red para atrapar langostinos. We’ll buy some shrimps for dinner. Compraremos algunos camarones para la cena. Large nets protect the shrimp farm from birds and crabs. La granja de langostinos se protege de los pájaros y los cangrejos con grandes redes.

Lucy spread shrimp paste on a slice of toast. Lucy untó pasta de camarón en una tostada. Ellen solo mide un metro y medio. The taste of rock shrimp is closer to lobster than shrimp. El camarón de piedra tiene un sabor más parecido a la langosta que al camarón. Para hacer las gambas en gabardina hay que pasarlas por la pasta y freírlas hasta que se vean doradas.

See Google Translate’s machine translation of ‘shrimp’. Southeast Asia, South China, and parts of Australia: fermented shrimp. Fermented shrimp only requires three ingredients: micro shrimp or krill, sun, and salt, all of which are abundant in Southeast Asia. Those with discerning taste will be able to tell the difference between krill caught in the Andaman Sea versus Gulf of Thailand by the degree of its briny flavor or pungent aroma. Fermented shrimp was born from the need to preserve food in a tropical environment before the invention of refrigeration.

It is also no coincidence that fermented shrimp has similar-sounding names in Malaysia and Macau, where it is known as belacan and balichão, respectively. Both places are linked by a history of Portuguese colonization and trade dating back to the 16th century. In the first step, we boil, drain, and salt the shrimp. It needs to have 5 to 20 percent salt concentration to prevent spoilage. This takes about one to two days.