2. Wash the shrimps and open the back, and start pickling the shrimps. First, add half a spoonful of cooking wine and 2g of salt to the shrimps, and then marinate for15min.
3. While the shrimps are marinated, start to adjust the sweet and sour juice. Add 1 tbsp tomato sauce, 1 tbsp white sugar, 1 tbsp white vinegar and appropriate amount of water into a bowl, and stir well for later use.
4. After the sweet and sour juice is adjusted, start stirring the batter. First, put 3 tablespoons of corn starch, 3 tablespoons of flour, 1g of spiced powder, 1g of cumin, 2g of salt, 1 egg and a proper amount of water into a bowl, and then stir it into a liquid and slightly sticky batter.
5. After mixing the batter, put the marinated shrimps in, so that each shrimp is evenly covered with batter.
6. Cook the oil in the pot, and when the oil temperature is 60% hot, turn the heat down. Add shrimp, cover with batter and start frying until the shrimp turns golden brown.
7. After all the shrimps are fished out, adjust the fire, fry again for about 30 seconds, and remove the oil control.
8. Start the pot again without putting oil. When the pot is hot, pour in sweet and sour juice and appropriate amount of mung beans. Cook over high heat until the sweet and sour sauce thickens, turn off the heat, add the fried shrimps, stir well and sprinkle with sesame seeds. Then take out the pot.
9. At this point, this dish of sweet and sour shrimp is ready, and it is more delicious than the restaurant's.
Second, matters needing attention in making sweet and sour shrimp
1, if you want to make the shrimp taste more crisp and tender, you must fry it again, which will make the shrimp taste better.
2. Put the sweet and sour juice and green beans into the pot, cook until the sweet and sour juice thickens, and then add the shrimps. Add the shrimps, turn off the heat and stir evenly, so that the sweet and sour shrimps will be crisp and tender.