material

Fresh prawn 10, egg 1 0, lemon 1 0, sweet potato starch, corn starch 1 tablespoon, mayonnaise and fresh pineapple.

Practice:

1. Peel the shrimps and dry them. Absorb the water of shrimp, which makes it easier to taste and crisp when cooking.

2. Cut a knife on the back of the prawn, and remove the intestinal mud for later use. Cut a deep knife on the back of shrimp, and it will be easier to curl into a ball when frying in the pot.

3. Beat a small amount of egg white into a bowl, add a small amount of salt to the egg white, marinate the shrimp in a bowl, add a proper amount of corn starch and stir well.

4. Cut the lemon in half, squeeze out the lemon juice, add three tablespoons of mayonnaise to the lemon juice, and stir well for later use.

5. Wrap the marinated prawns evenly with sweet potato starch for later use.

6. When the oil temperature is about 300 degrees Fahrenheit, fry the shrimp in the pot.

Fry the shrimp in the pot one after another, which is not easy to fry. Judging the maturity of shrimp according to the sound in the pot, the sound changes into a novel, and the water content of prawns decreases. Then put the pineapple into the pot and oil it.

7. Remove shrimp balls and pineapples for later use.

8. Put the shrimp balls and pineapples into a hot pot, add mayonnaise and stir-fry quickly and evenly, and add a proper amount of lemon juice according to personal taste.

9. Put the pineapple shrimp balls on a plate and add appropriate amount of lemon dander to increase the aroma.

This pineapple shrimp ball is sour, sweet and refreshing, which is very suitable for this hot summer. Even people who find it difficult to accept fruit as a dish will fall in love with it!

Crispy shrimp rolls

Materials:

2 kg of prawns, minced pork 1 kg (pork belly), 3 eggs, 2 pieces of bean curd skin (yuba skin), 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of spiced powder, 1 teaspoon of sugar 1 teaspoon, 1 tablespoon of fish powder, 1 chopped parsley, 7 tablespoons of corn starch and 8 horseshoes.

Practice:

1. eviscerate shrimp, 1/3 cut into large pieces, chop the rest, and dice horseshoes.

2. Put all the ingredients and seasonings in one pot (except tofu skin and diced horseshoe, and make half of the raw materials that can't be eaten). Don't add the starch at one time, first put one-third of the amount, and then put the rest into stirring twice. Then stir in the same direction and add the diced horseshoe.

3. Take out the bean curd skin, cut off the edge and cut it into a regular rectangle. Then take a flat piece, put in the stirred stuffing, spread a little water around it, and wrap it like a spring roll.

4. Apply some cooking oil to the plates and shrimp rolls, add some water to the pot, boil the plates with shrimp rolls, and steam them in the pot for 15 minutes.

5. After the shrimp rolls are steamed, let them cool, then cut into sections and coated with corn starch, and fry them in an oil pan until golden brown.

6. Deep-fried shrimp rolls can be eaten with favorite seasonings.

Lemon crispy shrimp balls

Materials:

Shrimp, yellow, green lemon, red pepper, minced garlic, sesame, salt, pepper, sesame oil, cornmeal, egg yolk, white vinegar, sweet potato powder, fish sauce and sugar.

Practice:

1. Wash the shrimps, shell and line them, dice the red pepper, take some dander of yellow and green lemons, then squeeze the lemons and put them in a container for later use.

2. Soak the shrimps with kitchen paper and put them in a container. Then add salt, pepper and sesame oil and stir well. Then add a proper amount of raw flour and stir. Finally, add a stirred egg yolk.

3. Mix the sweet potato powder into a paste with water, take a small bowl, put a small amount of water in it, then pour all the yellow-green lemon juice into the bowl, then add white vinegar, sugar, fish sauce, and a little raw powder and stir well.

4. Put the oil in the pot, roll the shrimp in the batter and fry until golden, then fry it again and fish it out for later use.

5. Heat the pot, pour the stirred sweet and sour juice into the pot, and turn off the heat until it is thick. Then pour in minced garlic, diced red pepper, lemon peel and shrimp, stir it for a few times, then serve it out and sprinkle with sesame seeds.

Jinsha shrimp balls

Materials:

Appropriate amount of shrimp, 2 salted egg yolks, butter, fish sauce, minced garlic, onion, raw flour and black and white cooked sesame seeds.

Practice:

1. Remove the intestines from the shrimp, add 1 teaspoon fish sauce and stir well, then add one tablespoon cornflour and stir well for later use.

2. The cooked salted egg yolk is pressed into mud for standby, the garlic is diced, and the onion is cut into chopped green onion.

3. Wrap the marinated shrimps in raw powder and fry them in an oil pan (the oil temperature is about 180 degrees) until they are golden, and then fry them once again when the oil temperature rises again.

4. Put the butter in the pot, then add the cooked salted egg yolk mud and minced garlic and stir fry, add a teaspoon of fish sauce for about one minute, stir fry quickly for a few times, and then add the fried shrimp when the egg yolk bubbles.

5. Stir-fry twice, turn off the heat, then add the cooked black and white sesame seeds and chopped green onion, and you can put the plate (it is best to choose large shrimp instead of buying it, and the shrimp used is relatively small)