Ingredients: sea shrimp (10), low-gluten flour (100g), eggs (1).

Accessories: lotus root (half section), bell pepper (1), lettuce (1 leaf), radish (1), water (80g), ginger (appropriate amount of mud) and soy sauce (1 spoon).

Time: 25 minutes

Heat:

Practice steps

1. Shell the back of the shrimp first, leaving the tail shell, removing the sand line and the tendons on the belly, and slicing the rest of the ingredients for later use.

2. Mix flour, eggs and cold water into a batter and put it in the refrigerator 15 minutes. Wrap the shrimp evenly in the batter.

3. Put a proper amount of oil in the oil pan. When the oil temperature reaches 180 degrees, you can put some batter or a shrimp to test the temperature first. It takes 20-30 seconds to fry prawns. Remove the oil immediately, otherwise it will affect the taste.

4. Wrap the vegetables in a thin layer and put them in the pot to refuel.

5. Prepare a proper amount of radish sauce and ginger sauce, mix them in the sauce, and eat the prawns in the sauce.