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Hot Shrimp Boilies
Boilies are probably the most popular hookbait in the carp fishing world. They account for the biggest carp caught on rod and reel, (including the world record common carp). The advantage of a boilie is that you can fill them with ingredients carp love, you can make them too big for most nuisance fish to eat, and they can stay underwater on a hair rig for days without completely falling apart. I always fish them on a hair rig accompanied by packbait on a spring feeder.
All amounts are approximations. I often go heavier on the jalapeños and Sriracha.
Dry mix:
1 cup corn flour
1 cup semolina flour
1 cup ground white bread
1 cup ground oatmeal
1/2 cup raw shrimp
1/2 cup jalapeños
1 tablespoon garlic powder
6 ounces Strawberry Jello mix (optional)
1/4 cup ground Nori (optional)
Wet mix:
1 Egg
1 ounce of some kind of oil (sunflower oil or hempseed oil)
1 ounce of sweetened condensed milk
2 ounces of sriracha
food coloring (optional)
Grind dry ingredients in a food processor until fine.
In a mixing bowl, mix wet ingredients thoroughly with a fork.
Add dry ingredients to wet ingredients while mixing with a fork until you get a wet dough consistency. Knead dough until it stops sticking to your hands and bowl. Let set for 15 minutes.
Put about a half teaspoon of oil in your hands and rub them together. Then, pinch off some dough and roll into balls, boil for two minutes (or until they float), air dry until hard. (If your water comes off the boil, put less boilies at a time).
You could also just microwave the boilies instead of boiling. Just microwave them for about a minute, (oven powers vary), turning boilies every 20 seconds to prevent burning. If you find your boilies are sticking to your plate, you can dust the plate with sugar. If your boilies are too hard after cooling, just reduce cooking time.