Raw materials: white shrimp 500g, cassava starch 100g, raw eggs 1 piece, appropriate salt, appropriate chicken essence, vegetable oil 150Ml.

Practice:

1, reserve the lobster cleaning filtered water.

2. Take the egg white, add tapioca starch, salt and chicken essence into the egg white, stir well, and put the lobster in it to be symmetrical.

3, put the appropriate vegetable oil in the pot, and when the water temperature reaches a certain temperature, put the dipped lobster in the oil and fry it until it is orange.

Method 2 of dry frying prawns

Raw materials: 6 grass shrimps, 50 grams of sesame seeds, 30 grams of corn flour and 2 eggs. A. salt 1/4 tablespoons gourmet wine 1 tablespoon; B. Salt and pepper powder 1 tablespoon salad dressing 1 teaspoon.

Practice:

1, peel off the shell of the head and body of the grass shrimp, leaving the shell at the tail end, then cut the back of the shrimp to the abdomen, but the abdomen will not stop opening, so that it will all spread out into one piece, and add seasoning A to mix and set aside.

2. Wrap the shrimps made in the way of 1 evenly with corn flour, then with egg liquid, and finally with sesame seeds and fasten them.

3, hot pot, add about 300㏄ salad oil, boil it to about 120℃, fry the shrimp in the second method in Chinese fire for about 2 minutes, and take out the dry oil until it is golden yellow and crisp. When taking it, it can be served with salad sauce or dipped in salt and pepper powder to enhance the taste.

Method 3 of dry frying prawns

Raw materials: 500g of prawn, whole wheat flour100g, salt10g, edible oil150g.

Practice:

1, cut off the whiskers and feet of the shrimp, wash it with cold water, then pick up other debris and drain off the water. Put it in a pot, sprinkle a layer of salt and mix. When it tastes salty, mix with wheat flour.

2. Heat the pot with a stove, and wait for the oil to explode in the shrimp. When frying, use long wooden chopsticks to mix frequently. When the shrimp is orange, fish it up and drain the oil in the iron broom.

Method 4 of dry frying prawns

Raw materials: 300 grams of grass shrimp, 25 grams of soy sauce, 3 grams of salt, 2 grams of ginger, 5 grams of rice wine, cassava starch (corn) 10 gram, and 60 grams of edible oil.

Practice:

1, cut off the whiskers and feet of grass shrimp, wash them in cold water and dry them, and put them into a vessel.

2, add fresh soy sauce, salt, wine, ginger foam, stir and marinate slightly, let the shrimp suck in the seasoning.

3. When the wok is boiled and the oil is hot until it is ripe in 1989, add cassava starch to the pickled shrimp and mix slightly.

4, then into the pot, fry until the red shell is crisp, remove the dry oil, and serve.