Ingredients: shrimp 400g, egg 1, salt, cooking oil, flour, purified water 100ml, and oil 20ml.

1. Thaw the shrimps, wash them and control the water for later use. You can also use live shrimp, turn around and peel it, and remove the shrimp line for later use. Remember: don't marinate with ginger wine, so as to keep the original delicacy of shrimp meat.

2. Beat the eggs into 100 ml of water, stir well and add a little flour, which is slightly thinner than pure yogurt. If it is too thick, too much paste will affect the taste, then add salt and oil and stir well.

3. Pour an appropriate amount of cooking oil into the hot pot, which should not exceed the height of the shrimp. Medium hot oil is burned to 70% heat. Don't wait for the oil to smoke, the oil temperature is too high and the fried taste is not good.

4. While burning the oil, put the batter into the shrimp.

5. After the oil is hot, take the shrimps out of the batter with chopsticks and quickly put them into the oil pan. If it is slow, the batter will drip a lot. Fry for about a minute, turn it over and fry the other side for about a minute until both sides are golden!

6, dish, cool for a minute, the skin will be very crisp, the shrimp is super tender and smooth, even if the mouth is not very good, there is no concern, several times smoother than boiled shrimp.