Soft Fried Shrimp

Materials? 400g prawns 1/2 tsp salt 1 tsp cooking wine 1 tsp eggs 1 egg 1.5 tbsp dry starch

1.5 tbsp flour 1.5 tbsp cooking oil

How to make soft fried prawns ?

Shrimp thawed naturally, wash and pick off the threads (some high quality single-frozen shrimp have already picked off the threads, but still need to check to remove the residue);

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Add salt and cooking wine, put on disposable gloves, give shrimp "massage" (scratched), marinate for 5 minutes;

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Add salt and wine, put on disposable gloves, give shrimp "massage" (scratched), marinate for 5 minutes. 5 minutes;

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Add an egg and flour, dry starch; first add 1 tablespoon of each, adjusted as appropriate;

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Continue to "massage", a little longer, to feel sticky, shrimp uniformly The shrimp should feel sticky and evenly coated with a thin layer of paste. You can also adjust the consistency of the paste during this process: if it's too dry, you can add a little water; if it's too thin, you can add a little powder;

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The state of the paste after hanging. The batter should not be too thick, otherwise the shrimp will be too thick, and it will not taste good. After hanging the paste, let stand for 5 to 10 minutes, let the shrimp "rest";

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Start a frying pan, medium heat, hot pan into the cool oil, and then heat for a while, use chopsticks to test the oil temperature: clean chopsticks, no water, put into the pan, if the chopsticks around the emergence of small air bubbles, the speed of the slower, it shows that The oil temperature is not enough; if the bubbles are large and quickly rise, but also issued a rapid "crackling" sound, indicating that the oil temperature is high; if the bubbles around the chopsticks of uniform size, the speed of rising faster, the sound of the oil popping calm, indicating that the oil temperature is just right;

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Rapidly single down into the shrimp, single down! p>

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This is definitely golden brown, immediately fish out, drain the fat;

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Put on absorbent paper to absorb excess fat, plate on the table.

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Serve and make pretzels for serving.

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Tips

I. Selection: high quality single frozen raw shrimp.?

Shrimp is different from fresh shrimp, by intuition basically can judge the merits. The market is a mixed bag, counterfeiting, substandard abound, and it is very important to keep your eyes peeled for shrimp. General natural thawing, meat firm, bright color is better quality, but the business will let us thaw before buying it? Therefore, the reliable practice is to buy brand-name shrimp from the regular merchants. You must use raw shrimp Oh, cooked shrimp is not suitable for soft fried shrimp.

Two, flavor: as little as possible with seasoning, first marinated, after hanging paste.?

Shrimp itself is delicious, if you use more seasoning, but will destroy the flavor of shrimp, so a little salt, a little wine enough. First marinate for a while, let the shrimp taste, and then hang batter batter, is my usual practice. It is important to note that the marinating time should not be too long, otherwise the shrimp will taste old.

Three, hanging paste: the main material eggs, flour, dry starch, master a key ratio.?

With eggs, fried out of the pastry thin and flaky, golden color, especially texture; the most important thing is to hang the paste of the powder, flour and dry starch mix, the ratio is 1:1, this is the golden ratio Oh, with a chef to learn, very reliable.

Four, frying: oil temperature is slightly higher, under the material quickly, ripe and consistent; frying time is not too long, the last punch frying a few seconds, immediately from the pot.

Do soft fried shrimp, I generally do not repeat frying, because shrimp meat is tender, very easy to mature, if repeat frying I am afraid to grasp the fire, it is easy to shrimp fried old. Therefore, when frying, the oil temperature is slightly higher control at 6, 7% heat (test oil temperature method, detailed in the steps), the material must be rapid, frying time can not be too long, out of the country before the opening of the fire rushed, immediately out of the pot to ensure that the shrimp maturity of the same. The key point, shrimp out of the pot and then turn off the fire, otherwise the shrimp eat oil, the taste will be very greasy.