Because fried shrimps have to be crispy if they want to be delicious. And if only flour is put, it will not be crisp enough to fry, and the skin of shrimp will become soft after cooling, which is even worse; If starch is used, mixing flour with starch 1: 1 will make the fried shrimp skin crisp, very crisp and taste better.
2 The difference between flour and starch fried things Flour: The flour that is not crisp and dark in color is wheat flour, which has certain toughness. If it is used to paste fried food, the surface coating will be thicker, and the fried food will not be crisp enough, uneven and crisp, with poor color and dark color.
Starch: Crisper and thinner starch is extracted from starch-rich foods such as potatoes, sweet potatoes and corn. It has a certain viscosity and is used to paste fried food. Fried food is crisp, thin and even, golden and shiny. But only starch is used, and the paste is thin.
Can fried shrimp be fried without starch? You can also fry without starch.
Deep-fried shrimp batter will keep the water in shrimp meat, which makes it crispy outside and tender inside, so shrimp is not easy to fry.
If you don't pack batter, you should grasp the temperature and time of frying shrimp, because if you are not careful, you will fry it too much and fry the shrimp. The shrimp fried in this way has less water, so it will be crisp and have a special flavor.
4 home-cooked fried shrimp ingredients: 300 grams of shrimp, starch, flour, salt, cooking oil.
Practice steps:
1. Wash shrimps with clear water and drain.
2. Put the shrimp in a bowl, add a proper amount of salt, a spoonful of starch and a spoonful of flour, and stir well.
In order to heat the oil, you can throw a shrimp in first. The oil temperature will be fine if there is oil flower after adding oil.
4. Fry the shrimps and stir them constantly to prevent them from caking.
5. The shrimps float in the oil, then fry for two minutes, and then take them out.