Deep-Fried Turban Shell Is Crisp, Chewy and Soft in Each Bite

Turban shells are often cooked in their own shells or eaten raw. Kanako Wakimoto, the owner of a Japanese restaurant, cuts the organs and flesh of the turban shell into bite-sized pieces and coats them in batter. She then offers them to customers freshly deep-fried. People might be a little surprise...