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How to make golden shrimp with crisp and bright shell?
White shrimp with ridged tail, also known as white rice shrimp and small white shrimp, is widely distributed in China's coastal areas, especially in northern Jiangsu, and is the main variety of mixed culture of shrimp, crab and shellfish. Small, it doesn't look like much meat, but when it has a big plate, you will know how delicious it tastes. That taste is called a cool one.

Fried white shrimp is called a delicious, golden shell, and the shrimp inside is very fresh and tender, which is included in the dishes we must order every time we go to eat. Shrimp is fried to a full plate, and you can't eat enough. It is said that March is a good season for calcium supplementation. Shrimp and crab as a dietary supplement should be regarded as the best ingredients. It is always good to eat more. Small white shrimp, take off the shrimp head and put it into the pot with tender tofu, especially suitable for dinner.

This dish is suitable for all ages. It's delicious to make it salty and crisp today. The crispy taste can be spicy and the taste is super good. Whether it's an appetizer or a snack, this dish suits you very well.

Ingredients for fried white shrimp: 200g white shrimp, flour 100g, peanut oil 500g, egg 1 piece, 2g salt and a small amount of spiced powder.

Step 1: Wash the white shrimp first, and cut off the whiskers and the shrimp gun on the shrimp head with scissors, so as not to sting the mouth and taste better.

Step 2: Then take a large bowl, beat in the eggs, stir well, sprinkle with salt and spiced powder and mix well.

Step 3: Pour in flour, then add a little water and stir while pouring until there is no dry powder, no batter, and the batter is not thin or thick.

Step 4: Pour the white shrimp into the batter several times to make the shrimp surface evenly covered with batter. Then pour the oil into the pot, heat it to 60%, put the small white shrimps into the oil one by one with chopsticks, and fry them over medium heat.

Step 5: When the surface of the white shrimp is fried to golden brown, take out and drain the oil, and the oil temperature rises to 80% heat, then pour in the white shrimp and fry until the surface is crisp.

You'd better cut off the shrimp gun with scissors, otherwise it will sting a little. You don't have to wear it if you don't mind. Of course, you can also cut off its head together, which is much more convenient. Shrimp head is delicious to make soup or boil shrimp oil.

Remember here that eggs must be added to the batter to make it fluffy. The batter must be stirred evenly without bumps, otherwise it will splash into the oil pan. Actually, this batter is a bit like it. The batter of fried ribs is gone, and the taste has to be adjusted by itself, whether it is spiced powder or salt. So as long as you learn this kind of frying method, many ingredients can be fried in a pot like this, and the taste is called a fragrance.

How to judge that the oil temperature is 60% hot? You can put the chopsticks vertically in the oil. If there are many tiny bubbles around the chopsticks, you will be fine. This is a very good method. Remember that these chopsticks must be dried, or oil will spill. This 80% hot oil temperature is a lot of smoke rising in the oil. At this time, the oil temperature is already very high, so you have to fry it quickly and get it out in half a minute at most.

White shrimp should be fried twice, the first time until its crust batter is solidified, and the second time until the surface is crisp. Therefore, the first time is very important. If the oil temperature is not well controlled in this step, the shrimp will be burnt instantly, so friends who can't control the temperature, remember to heat the oil first, then wait for it to cool, and finally put it into the pot.