1 egg

3 tablespoons of cornstarch

3~4 tablespoons of breadcrumbs

Wine

Salt

Mayonnaise

Ketchup

Black Pepper

Sides: Broccoli, Cauliflower, Lotus Root

Seasonings Wine, vegetable oil, curry powder, sugar, white vinegar, salt, white pepper, dried chili pepper

How to make fried shrimp bento

First, prepare three small bowls or plates. Beat the eggs well to make an egg wash, and separate the cornstarch and breadcrumbs into three bowls.

Shrimp head and shell. Be careful to leave the tail, otherwise the fried look can not be seen as shrimp.

Peel the back of the shrimp with a knife and pick out the muddy threads with a toothpick or knife. Deodorize with cooking wine and a pinch of salt.

Cut small slits in the tails of the shrimp with scissors and gently press to squeeze out the water. Pinch the shrimp tails and evenly coat them with cornstarch; the tails do not need to be coated.

Next, coat shrimp (except tails) with egg wash.

Dip shrimp (except tails) in breadcrumbs, gently pressing and securing breadcrumbs on shrimp with other hand.

The picture shows the shrimp ready to be fried. They will keep frozen in this state for about 1 week. If you have shrimp prepared this way in the refrigerator, it's easier to make a bento in the morning and just take them out and fry them.

Pour vegetable oil into a wok (about 1cm deep) over medium heat. When the oil reaches 170-180° (the temperature at which wooden chopsticks come up quickly when placed in the oil), gently add the shrimp to the pan.

Wait until the tails of the shrimp turn red, flip them over and continue frying until both sides turn a golden color. Finally, turn up the heat a bit and remove the shrimp after about 5-10 seconds.

Place the fried shrimp on a plate. The reason for turning up the heat at the end is to allow the shrimp to drip out the excess oil.

Place some mayonnaise and ketchup on the plastic wrap.

Wrap up the plastic wrap and just place it directly into the corner of the bento box with the toothpicks. When you eat, stab the plastic wrap with the toothpick to squeeze out the sauce.

Cut the broccoli and cauliflower into small pieces. Heat the cauliflower in a skillet over medium heat for about 1 minute. Add a small amount of water to the pan and cover to bring the cauliflower to a simmer.

After the cauliflower is cooked, add ? tablespoon of curry powder, a pinch of salt and vegetable oil, and sauté until the curry is evenly colored.

On medium heat, add the broccoli to the skillet and simmer in the same manner as the cauliflower. When cooked through, toss with olive oil and a pinch of salt and pepper to taste. Alternatively, you can simmer the whole broccoli until half-cooked, and then sauté the day's serving portions separately. Leftover broccoli can be frozen in an airtight plastic bag. When you're ready to cook again, just take it out and microwave it.

Done!

Tips

1. This recipe is for 2 servings.