Wash the shrimp with a brush, cut off the long shrimp whiskers and leave the rest of the shrimp uncut.

Beat the eggs into the flour, add salt, chili powder, and water, and stir with a hand whisk or chopsticks to make a thick egg batter.

Place all the shrimp heads into the egg batter and turn them a few times with chopsticks so that the shrimp heads stick to the egg batter all around.

Heat the oil in a wok to 60% and add the shrimp heads so they don't stick together.

Extended information

A, shrimp head oil vegetable porridge practice:

Prepared materials: green onion, ginger, garlic, shrimp head shrimp, vegetables

1, green onion, garlic crushed, ginger sliced, peeled shrimp head shrimp skin spare. Put oil in the pot, burst incense onion ginger garlic, pour shrimp head shrimp skin, slightly burst. You can slightly press the shrimp head with a spatula. Add a little salt.

2, pour enough water to cook porridge. High heat to boil and then turn to low heat, slowly cook the flavor. After the shrimp head shrimp skin filtered out, the rest of the soup standby.

3, vegetables chopped, ginger sliced, rice washed. Shrimp head oil cooking water poured into the pot and rice mix, cabbage stalks poured. Cook into porridge.

4, and finally pour the cabbage leaves, and cook for another two or three minutes.