1. First we put the small river shrimp with water repeatedly scratched clean, with a strainer to drain the water into the basin, add 3 grams of salt, onion, ginger, cooking wine 10 grams, upside down the basin mixing marinade for 10 minutes.

After 10 minutes, add a little custard powder, custard powder is mainly used to increase the aroma of crispy, no home can not be put, and then add the appropriate amount of flour mixed, try to make each shrimp are coated with flour, wrapped into such a dry and waterless state, so that when the frying will not be sticky, fried out of the more crispy.

2. After wrapping, we take out the shrimp, shake off the excess flour and prepare to fry.

3. pot of boiling oil, oil temperature 50 percent hot when the river shrimp shaking scattered poured into the pot, often turn with a spoon, so as not to river shrimp stick together, open medium heat frying for about 2 minutes, the river shrimp stereotypes after fishing out.

4. the residue in the pan drained, raise the oil temperature to 60% heat to a low heat, the river shrimp into the pan and then fried 20 seconds immediately fish out, this step is mainly to the river shrimp fried crisp, crisp, forcing out the excess oil.

5. Then put the fried shrimp into the pot, according to their own taste add salt, cumin or chili, mix well after serving.

Technical points:

1. The amount of flour is not too much or too little, wrapped into a dry, waterless state can be, so that the frying will not be sticky, frying out of the more crispy.

2. small river shrimp must be into the second re-frying, which is the key to small river shrimp crispy.