How to make shredded radish and shrimp skin oil dumplings

Shredded radish and shrimp skin oil dumplings are crispy and super delicious. The shredded radish is sweet and the shrimp skin is fragrant. Add flour and stir into a paste, and cook over low heat. Deep-fried until golden brown on both sides, it becomes crispy when you bite into it. The shredded radish and shrimp skin combine to create layers of delicious flavor. Here is the specific method, come and try it.

Ingredients

One white radish

Half a bowl of dried shrimps

An appropriate amount of millet pepper or chili powder

Flour 100-150 grams

One egg

Some salt

Some white pepper

Some sugar

Chicken essence (optional) A little

A small handful of green onions

Method

Peel the white radish, grate it into shreds with a grater, add two tablespoons of salt, Grasp evenly and pickle to remove the water! Just rub it more after the water comes out, and then squeeze out the water. Place in a bowl and set aside, taste one to see how salty it is.

Wash the shrimp skin twice with water, drain the water and set aside, or you can leave it unwashed. Chop millet pepper and chopped green onion.

Put oil in the pot, put in the millet pepper and shrimp skin and sauté until fragrant, then add the chopped green onion.

Put the fried radish into a bowl, add sugar and white pepper, then add salt according to the previous saltiness, and stir evenly.

Put in 1 egg and 100-150 grams of flour. Add it according to the situation. You don’t need to add it all at once. Because the water release of shredded radish is different, there is no way to give the actual amount of flour. Anyway, it doesn’t matter what you do. Won't fail.!

Stir the flour and shredded radish evenly, add water while stirring, add it little by little, depending on the situation! As shown in the picture, it is mixed!

Put oil in the pot, put the mold in and heat it together.

Leave a little base oil in the mold and put the batter in it.

Put it in the pot and fry it. The fire should be medium to small, not too big. If it is too big, the outside will be burnt and the inside will not be cooked.

Fry until the surface is slightly yellow and the shape is basically set, then pour it out of the mold. If it doesn't fall off naturally, you can use a bamboo skewer or something to help. Don't burn your hands~

Tips

If you don't eat chili, you can leave it out.

Don’t squeeze the shredded radish too dry. Too dry and not tasty. But be sure to let it marinate as much as possible.

After frying one, taste it first. You can adjust the taste according to the situation.

If you don’t have a mold, you can also use a large spoon to put the batter into the pan and fry it. After it is set, it will fall out of the spoon and fry until both sides are golden!