Bubble shrimp is crispy outside and tender inside, with rich shrimp flavor and unique taste. This dish is not complicated, so we can cook it at home. If you like, you can learn from Bian Xiao.

Pickled shrimp is not easy to cook, and it tastes crisp. There are many ingredients needed to make bubble shrimp, such as corn starch, potato starch, green shrimp, shredded ginger, shredded onion and so on. If there is no starch, you can use flour and glutinous rice flour instead. The most important thing is to prepare baking powder. First of all, prepare the green shrimp, remove the shrimp line and head, and the shrimp shell can go or not. The processed shrimps should be marinated with cooking wine and salt. Then, we should prepare the batter, put the corn starch in a small pot, add some baking powder, put some water, or not, and then put the shrimps in and wrap them. Put more oil in the pot, the oil temperature is 70% hot. Put the prawns wrapped in batter into the pot and the fire begins to explode. The batter shrimp that enters the oil pan will bubble quickly, but at this time, we should not fiddle with the bubbling shrimp until the appearance turns white and bulges like a balloon before serving it out. Fried shrimps can be eaten directly, dipped in tomato sauce or burned. First, burn less oil in the pot, add shredded ginger, shredded onion and shredded carrot, add white sugar and white vinegar and appropriate amount of salt, stir-fry until the white sugar bubbles, then turn on the fire, put the soaked shrimp in and stir-fry for ten seconds, and then take it out of the pot.

There are many things to pay attention to when making bubble shrimp. When frying bubble shrimp, the most important thing to master is the heat. When you start frying, you should use a big fire to make the batter expand quickly to form big bubbles, and then turn to medium fire, so that no bubbles will be fried. Then turn to medium heat and fry the shrimps in the marinated shrimps for about two or three minutes. In addition, in the process of frying, you must slowly push it up from the shrimp tail so that the batter will not fall off. Also, when hanging the batter, you don't have to hang it completely on the tail, so more will enter the shrimp and taste better. When frying shrimp, be sure to fry the shrimp thoroughly, or it will smell fishy.

Bubble shrimp tastes crisp outside, and the fresh shrimp inside is fresh and tender, which will be particularly good to eat. The shrimp made in this way will not be very greasy, just like fried shrimp wrapped in a layer of shrimp slices.