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Detailed tutorial of stir-fried shrimp in typhoon shelter, a Hong Kong-style tea restaurant, crispy on the outside and tender on the inside without peeling.
Learn this method, eat shrimp no longer need to peel the shell, caramelized crispy is too delicious.
The essence of the typhoon shelter fried shrimp is: crisp shrimp skin, fresh and vigorous shrimp meat, mixed with golden breadcrumbs, suddenly catch your eyeballs; rich garlic aroma, after stir-frying over high heat, completely integrated into the open back of the prawns, straight to your taste buds; when the prawns wrapped in bread chaff in the mouth chewing moment, rich taste, fragrant taste, to meet your yearning for food.
When peeling shrimp shells becomes a nuisance, it's the right thing to do.
【Stir-fried shrimp in typhoon shelter】
1. Handle prawns: 500 grams of prawns, cut off shrimp whiskers, shrimp guns, shrimp legs, these parts are easy to burn in cooking, affecting the taste and appearance. Cut a knife on the back of the shrimp, when the knife is lowered, be a little biased, do not cut the shrimp line, and then remove the shrimp line, wash it in clean water and set aside.
2. Pickling: Add 2 grams of salt, 1 gram of pepper, 5 grams of cooking wine to the pot to remove fishiness, mix well in the pot and marinate for 10 minutes, give the prawns a yard flavor.
3. Prepare a small ingredient: a few grains of garlic, pat hard and cut into minced garlic; a few shallots, cut into green onions; a handful of dried chili peppers, all put together and set aside.
4. Prepare the accessories: a small piece of onion, cut into cubes; half a green pepper, break from the middle and cut into cubes. Prepare another 100 grams of breadcrumbs and place in a bowl for later.
5. Fry the prawns: Add the right amount of vegetable oil to the pot, pour the shrimp into the fence to control the dry water, and then sprinkle a handful of dry starch, so that each shrimp is evenly coated with starch.
When the oil temperature rises to 50% hot and the oil surface is slightly smokey, pour the shrimp into the pot, gently shake the wok, and gently push the prawns with a spoon to prevent the prawns from sticking to the bottom of the pan and allowing them to heat evenly. Fry on medium-low heat for about 1 minute, the surface of the prawns is golden brown and is fished out of control oil.
6. Sauté the breadcrumbs: Leave a little bottom oil in the pan, pour in the prepared breadcrumbs, turn on the low heat and quickly stir-fry for about a minute, and pour out the breadcrumbs when they are fried to a golden brown.
7. Cooking: After the pot is heated with oil and oil, sprinkle a little peppercorns to burst out the aroma; pour in the onion garlic and dried peppers, stir-fry to produce a spicy taste; pay attention to this step The oil temperature is not too high, so as not to stir-fry the pepper paste.
Then pour in the chopped onion and green pepper, stir-fry evenly; then pour the prawns and breadcrumbs into the pot, quickly stir-fry evenly, then season: add 2 grams of salt, 1 gram of pepper, a little sugar, turn the heat to quickly dissolve the seasoning.
Once the ingredients are flavored, they can be put out of the pot and plated.
Well, this dish of crispy and tender typhoon shelter fried shrimp is ready, I am Ah Fei, thank you for your support of the first food, friends who like to eat shrimp hurry up and try it!