There are too many prawn methods, such as oil stewing, sweet and sour, stir-frying, etc., this soft frying method is the most popular among children. Shrimp meat is very tender, so in the process of oil stewing or frying is easier to get old, soft frying is at a higher oil temperature, the shrimp fried quickly fished out, to a large extent to maintain the tenderness of the shrimp. And it has been pickled for a while before frying, so the shrimp is very flavorful. The delicious, tender fried shrimp is worth a try.
By Chihiro Tree
<h2>Royalties</h2>
20 prawns or shrimp
Flour 20-30 g
1 egg
Half a scoop of salt
Cooking wine half a scoop
1/5 scoop of ground white pepper
<h2>Practice steps</h2>
1, prawns or shrimp natural thawing, if you use prawns, remove the shrimp head and shell. When shelling, try to keep the shrimp intact, so that it is more beautiful to fry.
2, open the back of the shrimp, use a knife to cut a knife on the back of the shrimp from top to bottom, do not cut through, about two-thirds of the depth, so that when fried, the shrimp will be more beautiful after rolling up.
3, all the shrimp are open back and remove the shrimp line, open the back is very easy to pinch the shrimp line out. After the shrimp is shelled, it is relatively smooth, and when the back is opened, the knife is cut in its own direction, and it must pay attention to safety.
4: Rinse the shrimp with water after opening the back.
5: Drain the water in a colander.
6, after draining the water can be seasoned, if it is fresh live shrimp, you can only add some salt seasoning, frozen shrimp, umami taste has lost most of the half, add salt into the taste, in addition to a little cooking wine to fishy, a little white pepper can go fishy but also add flavor when fried. Marinate for 15 minutes.
7: An egg, an appropriate amount of flour to mix the paste.
8: Add a little bit of flour to the egg and finally make a smooth and relatively thick egg paste.
9: Add the prepared egg paste to the marinated shrimp, grasp well and you can prepare to fry.
10, the oil temperature burned to 60% or 70% heat, about 180-200 degrees. Or put your hand on the oil surface to clearly feel the heat. If you are not sure, you can throw a shrimp into it to try to fry, the shrimp can quickly bubble and quickly float up the oil temperature is enough.
11: After the oil temperature rises, put the shrimp into the oil pan one by one quickly and fry them quickly.
12, when the shrimp become golden, you can quickly fish out, the whole process of frying is very fast, otherwise the shrimp will be fried old.
13, plate, serve on the table, eat while hot, is fragrant and soft and tender. This simple and delicious shrimp recipe is worth trying.
<h2>Tips</h2>
1. Open the back of the shrimp to facilitate the removal of the shrimp line, and the shrimp will be more beautiful after rolling up when fried. 2. After the shrimp is shelled, it is smoother, and when the back is opened, the knife is cut in its own direction, and we must pay attention to safety. 3. In the sixth step of seasoning, if you do not grasp the amount of salt, then you would rather be light than too salty, if it is light, you can sprinkle some pepper and salt, if it is salty, it is not easy to remedy. 4. The egg paste made of eggs and flour is a soft fried paste, not a crispy paste. Due to the addition of eggs, the soft fried paste is fried and the taste is soft. If you like the crispy outside and tender taste, do not put eggs when mixing, and replace the flour with starch. The batter with the eggs fried out is certainly not crispy. 5. When frying, choose a relatively high oil temperature, so that the shrimp eat less oil and can keep the shrimp soft and tender. The oil temperature is low, the shrimp is soaked in the oil for too long, not only the shrimp meat is easy to become old, but also absorbs too much oil and tastes greasy.
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