When I was a child, there were a lot of small fish and shrimps in the river. Now there are fewer wild shrimps in the river, which has become a rarity. The nutritional value of wild shrimps is relatively high, which contains a lot of protein and amino acids, and can also supplement the calcium needed by our bodies.

There are many ways to eat river shrimp, such as stir-frying, boiling, cold salad, frying, etc. The most fragrant way is to fry. The river shrimp is too small to cut off the shrimp gun, and it is easy to prick the mouth when eating. Making river shrimp by frying can make the river shrimp very crispy, fry all the shrimp guns, and it will not prick the mouth when eating, which is one hundred times more delicious than frying. It is the most fragrant for adults and children. It is also a kind of snacks that my husband especially likes to eat. It is better than peanuts. Let's share the following practices:

Materials needed for fried shrimp balls: river shrimp, oil, salt, pepper, thirteen spices, cooking wine, starch,

Practice steps:

1. Pick out the impurities and small fish mixed in the shrimp, wash them, put them in a drain basket, and drain the water.

2. Put the drained shrimps in a pot, add pepper, salt, cooking wine and thirteen spices, mix well, and marinate for 15 minutes to remove the fishy smell of the shrimps.

3. After the time is up, add dry starch to the shrimp, and stir it evenly with chopsticks. With the amount of starch, the shrimp can be glued together. Scoop out a spoonful with a spoon, and the shrimp will form a ball without loosening.

4. Add oil to the pot and heat it to 60%. Fry the shrimps in batches. Scoop out the shrimp balls with a spoon, put them in an oil pan and fry them in medium fire. It is easy to fry the shrimp balls in the outer coke and undercooked in the middle fire.

5. Deep-fry the shrimp balls until they are golden and crispy. Take out the shrimp balls, drain the oil, and put them into the plate. The golden and crispy fried shrimp balls are ready.

Small river shrimps are too small to be cooked and fried, which is the most fragrant. Tips for my husband's favorite appetizer: use the amount of starch to stick the river shrimps together, scoop out a spoonful with a spoon, and the river shrimps will be agglomerated and not loose. The oil temperature of fried shrimp need not be too high. It is easy to fry shrimp balls with high-temperature oil, which is not fragrant and crisp and easy to soften.