How to Clean Mantis Shrimp
Mantis prawn, or mantis shrimp, is sweet, salty and very tender. With a similar taste to prawns, yet possessing a unique flavour and delicate texture, it’s perfect deep-fried before stir-frying in a flavourful sauce like salted eggs, or Kam Heong. Even in Malaysia, it is considered a delicacy; it is not easily available in our local wet markets.
As I happen to come across a fishmonger selling these (and they were super fresh!), I had to purchase some and share with you how to clean them, before turning these into a super fancy, but simple, meal!
Ingredients
Mantis shrimps, or mantis prawns, all the way. There are 2 types – the ones which “spears” their prey, and the ones that “smashes” their prey. For today, I have the former one. So far, I have only come across this type in Malaysia.
The fresher it is, the more translucent and see-through their shells are. Some may come with some black markings, which are normal. Their bodies are quite firm as well, and when lifted, their heads are firmly attached. When you have the choice, try going for the bigger ones, as the bigger the mantis shrimp, the more flesh you will be able to extract.
Avoid buying mantis shrimps that have lost their limbs, are limp and not very firm, as those are tell-tale signs that they are not very fresh.
Another tip is to be very careful when handling them, as they have sharp points all along their sides. Try to hold them by the top and bottom shells, without resting your palms along the sides.
Steps
Here are the brief steps to cut and clean mantis shrimp before deep-frying:
- Remove the head with a pair of sharp kitchen shears.
- Cut off the legs and gills.
- Trim the telson at an angle, with the scissors pointing outwards.
- Cut off the uropod and continue removing the sides with the sharp points.
- With the mantis shrimp upside down, peel off the bottom shell.
- Gently remove the mantis shrimp’s body from the top shell.
- Set aside.
- Repeat until all the mantis shrimps have been cut and cleaned.
Tips
- Be careful when handling the mantis shrimp as they have multiple sharp points all along the sides of their shells.
- Use a pair of sharp kitchen shears for the ease of cutting through their shells.
- Try to cut through the sides when removing the sharp points – this makes removing the top and bottom shells easier.
- Pre-boiling the shells for about 8 -10 minutes thoroughly cooks them, reducing the fishy smell that turns rotten overnight. When it comes to seafood, any organic waste should be thoroughly boiled before disposing them.
- Pre-boiling the shells also leaves us with a light-tasting stock that can be used in other seafood dishes. Be sure to thoroughly strain the shells before using the stock. It can be kept for no more than a day in the fridge once completely cooled.
- Alternatively, the Mantis Shrimp can be steamed for 10 minutes and enjoyed with some Thai Seafood Dipping Sauce.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
Once peeled and cleaned, the mantis shrimp’s flesh can be used immediately. If you would like to cook them later, the most they can be stored is a day in the fridge, in an air-tight container.
Freezing is not recommended as the ice crystals can alter the delicate texture of the mantis shrimp.
Recipes You Might Like
- Easy & Quick Prawn Stock from Prawn Shells
- Thai Spicy Seafood Chilli Dip
- Salted Egg Mantis Shrimp (coming soon)
How to Clean Mantis Shrimp
Equipment
- Kitchen Shears
- Saucepan
- Stainless basin
Materials
- 1 kg mantis shrimp or as available
Instructions
- Wash the mantis shrimp carefully.
- With a pair of sharp kitchen shears, remove the head.
- Cut off the legs and gills at the bottom of the mantis shrimp.
- Cut the tip of the telson (or tail) from the back through one of the fins, at a 45° angle.
- Trim off the sides, removing the pointed parts (or "thorns") along the shells. Use the edge of the flesh as a guide. Flip the mantis shrimp to the other side, and repeat.
- With the mantis shrimp upside on the palm of your hand, hold one side of the telson firmly with your thumb. Gently lift off the bottom of the shell with the other hand.
- Then, carefully remove the flesh of the mantis shrimp, and set aside. Repeat the process with the rest of the mantis shrimps.
- Once all the flesh have been extracted, they can be cooked immediately, or stored in cling wrap, in an air-tight container, in the fridge for not more than a day.
- Add all the shells and any other organic waste of the mantis shrimp into a saucepan of boiling water, and let it boil for 10 minutes.
- Once done, the shells can be strained and discarded. The stock can be used immediately, or kept for another day (see Notes).
Video
Notes
- Be careful when handling the mantis shrimp as they have multiple sharp points all along the sides of their shells.
- Use a pair of sharp kitchen shears for the ease of cutting through their shells.
- Try to cut through the sides when removing the sharp points – this makes removing the top and bottom shells easier.
- Pre-boiling the shells for about 8 -10 minutes thoroughly cooks them, reducing the fishy smell that turns rotten overnight. When it comes to seafood, any organic waste should be thoroughly boiled before disposing them.
- Pre-boiling the shells also leaves us with a light-tasting stock that can be used in other seafood dishes. Be sure to thoroughly strain the shells before using the stock. It can be kept for no more than a day in the fridge once completely cooled.
- The stock can be kept in the fridge, in an air-tight container, for no more than a day, or frozen for no more than a week.
- Make sure to watch the full video to see how I made it exactly!