There are many ways to make this dish. The most basic thing is to prepare crispy paste first, wrap the salted and shelled fresh shrimp, fry the crispy shrimp with 30% oil temperature, then sprinkle dry starch on American sweet corn and fry it with 50% oil temperature until it is crispy. Finally, bake it with salted egg yolk and pile it on crispy shrimp. Crispy corn shrimp is a new Cantonese dish. Mei Tao has eaten it in Hong Kong and Macau. This is a completely different approach between the two places. Macao's practice is to stir-fry shrimps, then stir-fry them with corn kernels and golden garlic, similar to the practice of typhoon shelter dishes.

First of all, there must be shrimp and corn, crispy skin is definitely the most common frying method, and then there is a recipe for internal reference: do not throw the inexhaustible shrimp, dip it in egg liquid, wrap it with bread crumbs, fry it in a golden oil pan, and all the children next door ... wash the grass shrimp, shell it (keep its tail), cut it open from the abdomen and add marinade for half an hour. First dip the shrimp in low-gluten flour, put it in a preheated oil pan, fry until golden brown, and then drain the oil. How to remove fishy smell? Skillfully using raw ginger juice and fresh orange peel juice will have some fishy smell, so it is very important to remove the fishy smell of shrimp before cooking. My method of removing fishy smell is very special: after removing the head of shrimp, open the back, remove the sand line, absorb the water, add ginger juice and fresh orange peel juice, mix well and marinate slightly.

I went to the supermarket to buy food. I saw a box of Thai tiger shrimp on sale for 5.99 yuan, so I bought a box. I wanted to make a crispy salad shrimp ball. When thawing tiger shrimp, I saw that the shrimp was not very big, and I felt that it was not suitable for this dish. On second thought, it is also used to make this "crispy shrimp", and the bought tiger shrimp will be thawed and cleaned. Cut off the shrimp whiskers. Then marinate with a little salt and cooking wine for a while and then pour it into the funnel to drain the water.

Wash prawns, remove the head, open the back to remove the shrimp line, and pat flat; Put the processed prawns into a bowl, add appropriate amount of salt, a little sugar, appropriate amount of white pepper and two spoonfuls of cooking wine, mix well and marinate 10 minutes to taste; Dried corn starch is stained on one side of shrimp meat. Remember to dip only one side, not the shrimp shell side, or the taste will not be crisp.