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One of the most delicious dishes in Cantonese cuisine is the fried shrimp cake, which makes the shrimp and starch have a delicious taste by frying. The dish introduced today is a combination of leeks and eggs, which has a lower oil content than fried shrimp cakes, but also has a lot of flavor.
Ingredients: 100 grams of river prawns, 100 grams of leeks, 6 to 8 eggs, salt, sesame oil, paprika, pepper, peanut oil.
Directions: Wash the river prawns and remove the whiskers, drain the water quickly and set aside; wash and chop the leeks for later; beat the eggs into a bowl, add the appropriate amount of sesame oil, salt and minced leeks and beat well together. Boil the oil, put a tablespoon of egg liquid, put the river shrimp into the egg liquid, season with a little paprika and pepper, wait for the river shrimp to bond with the egg liquid, after the egg skin is colored, turn the shrimp over, and fry the river shrimp on high heat. Repeat the above steps with the egg mixture and river shrimp continuously.
Recommended: Gourmand SC Johnson
Author: SC Johnson
Source: Guangzhou Daily
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