Materials: 15 prawns, flour, 1 egg, breadcrumbs, 1 tsp salt, 1 tsp cooking wine, a little white pepper, shredded cabbage, a little mayonnaise.

Methods

1. Wash the shrimp, remove the heads, peel the skin and pick out the threads.

2. Next, make a few light cuts on the belly of the shrimp, then place the shrimp back side up on the plate and press the shrimp's body slightly harder with your hand to break the tendons so that the shrimp won't bend when you fry them.

3. Put the shrimp into a container, sprinkle a little salt, white pepper and a small spoon of cooking wine marinade, then marinated shrimp coated with flour, egg wash, bread crumbs, and finally thrown into a small pan and fried until golden brown out of the dish, put in the shredded cabbage and mayonnaise, dipping sauces can be arbitrary, Thai sweet chili sauce, ketchup, soy sauce can be Japanese.

Shrimp is a crustacean subphylum decapoda swimming suborder animals, there are nearly 2,000 species, mostly living in the rivers and lakes. All have whiskers hook nose, dorsal arches are knobbly, tail with hard scaly feet more good at jumping. Many species are important for food.

Size from several meters to a few millimeters, an average of 4 to 8 cm. Large size is called prawns. Swims rapidly backwards by the curvature of the abdomen and tail. Eat tiny organisms, some eat carrion. Female shrimp can lay 1,500 to 14,000 eggs, attached to the swimming limbs.

The shrimp undergoes five developmental stages before becoming an adult. Its roe is outside the abdomen, the flavor is very fresh, people like to eat. Shrimp body is long and flat, exoskeleton with limpet, divided into two parts: cephalothorax and abdomen. The cephalothorax is covered by armor. Abdomen consists of 7 body segments. Cephalothoracic armor at the front end of a long, sharp, serrated frontal sword and a pair of compound eyes that can be rotated with a stalk.