What is called sweet and spicy in our country is a food that is molded by making a paste of some ingredients (meat, seafood, fish, etc.) and mixing it with flour. It is not tempura. Sweet not spicy in China is mostly used in Guandong cooking and also in hot pot. Sweet not spicy is sweet and salty, with a fresh and fragrant flavor and spritz.

Ingredients: 4 slices of lobster fillet, 20 prawns, 1/2 teaspoon of ginger powder, 1/2 teaspoon of white pepper, 1 teaspoon of salt, 80g of flour, 60g of cornstarch?

Method:?

1. Thaw and rinse the lobster fillets to control the water, pick the prawns to remove the threads, remove the head and peel the prawns;?

2, lobster fillet and prawns cut into small dices, add ginger powder, white pepper and salt to taste;?

3, pour into the cooker and beat into a paste;

5, the frying pan into the right amount of oil, hot, turn to medium-low heat, hands dipped in water, take the right amount of fish and shrimp paste, organize the long shape, gently into the frying pan, one side of the frying into a golden brown and then turn over and then fry, all golden brown and then fished out of the oil control;?

6, good sweet not spicy, can be sliced and dipped in Thai sweet chili sauce and eaten directly, can also be put into the stew, can also be bagged into the refrigerator to freeze and save.