Ingredients: big prawn 10, egg 1 0.
Accessories: tempura powder 1 cup, ginger powder 1 tablespoon, radish paste 1 tablespoon, glutinous rice 4 tablespoons, soy sauce 4 tablespoons, sugar 1 tablespoon.
1, pour a pot of water, put the shrimp in and wash it thoroughly by hand to remove the odor and dirt, then take it out and control it to dry.
2, cut the shrimp from the back, peel off the skin, pick out the shrimp line, because the shrimp line is dirty and fishy. Then scrape the shrimp tail with a blade to remove the rust. Cut a knife from the abdomen every centimeter or so, don't cut it off, and then pinch the shrimp and lengthen it, so that it looks better and tastes better.
3. Pour a cup of tempura powder into the bowl, and evenly coat the processed prawns with powder for later use.
4. Preparation of batter. Beat an egg, 3/4 cup of ice water and 1 cup of tempura powder into a bowl, and then refrigerate.
5. Add vegetable oil to the pot. When the oil is burned to 50% to 60% heat, the prawns will be pasted and fried in the pot until golden. Due to the fluffy effect of tempura powder and the addition of eggs, it will swell after preheating, mature quickly and taste good. Don't hang too much egg liquid, so as not to fry a big bread, which will not be crisp enough.