400g of shrimps, 50g of shallots, 5g of salt, 0.2g of allspice powder, 30g of soy sauce, 0/50g of self-raising flour/kloc, 0/00g of clear water/kloc, 0/50g of white vinegar/kloc, 0/50g of white sugar150g of Chili sauce.

Food practices

1. First, cut off a small part of the head and tail of sand shrimp with scissors, add refined salt, shallots and five-spice powder to marinate for 5 minutes, then add self-raising flour and 30 grams of raw oil. Evenly stirring with clear water to form shrimp cake slurry for later use;

2. Heat the pan, add the oil, and when the oil is heated to 180℃, pour the shrimp cake slurry on a spatula, put them in the oil pan one by one, fry them until they are crisp and golden yellow, pick up pieces cut into Japanese shapes with a knife and put them between plates, and decorate the edges of the plates;

3. Boil the white vinegar, sugar, tomato sauce and red pepper sauce in a pot, thicken it with wet powder water, and finally add sesame oil and serve it with shrimp cakes in a small bowl.