If only starch is used, the shrimp cake made is not thick enough to eat; Using only flour, the fried skin will not be brittle, and it will not be brittle enough to eat. After cooling, the dough on the surface of fresh shrimp cakes will become soft.
It is best to mix flour and starch, so that the fried shrimp cake will be elastic, thicker, crispy, crispy and better.
2 How to mix the fried shrimp cake? Prepare flour, sweet potato starch, an egg and salt.
Put flour and sweet potato starch in a bowl according to the ratio of 1: 1, knock in an egg, sprinkle some salt, slowly add water, and start stirring with chopsticks. Be careful not to add too much water at once to avoid the batter being too thin. I only know how to stir until I can scratch the batter with chopsticks.
Tips Adding eggs can make the fresh shrimp cake taste better, and it can also make the shrimp cake more crisp, because the mucin in the egg liquid absorbs a lot of air, which makes the batter full of gas and escapes due to expansion during heating, making the fried shrimp cake more bulky and rich in texture.
How to fry the shrimp cake? As mentioned above, adding starch and eggs to the batter of fried shrimp cakes can make the skin of fried shrimp cakes brittle. Another trick is to fry it twice. If you want to fry shrimp cakes, you can fry them first, then heat the oil to 70% to 80%, and fry them for about 1 minute, which will be crisper and better.
4 the practice and formula of fried shrimp cake ingredients: 500 grams of shrimp, flour, starch, eggs, edible salt and pepper.
Practice steps:
1. Remove the shrimp line with a toothpick before making the fresh shrimp cake.
2. Add a proper amount of salt, pepper, cornflour, flour (don't keep it) and two eggs to the peeled shrimp and stir into a paste.
3. Put the oil in the pot, the oil temperature is 60% hot, and turn on a small fire.
4. Spoon a spoonful of batter with shrimp into the oil with a spoon.
5. When one side floats, turn the other side and float again, so that the oil in the pot can be filtered out. ?
6. After all frying, wait for the oil temperature in the pot to rise again before returning to the pot. When the big bubbles in the pot become smaller, it's almost time to cook.