Because the shrimp with egg white sizing out of the texture will be more smooth and tender, the finished product color is also better looking, cooking shrimp meat is not easy to loose. Battering is an effective way to tenderize shrimp. After sizing the surface of the shrimp can form a protective film, so that the shrimp is not in direct contact with the hot oil, indirect heat, can maximize the maintenance of shrimp moisture, so that after cooking shrimp full of tender.

Expanded Information:

Shrimp sizing practice:

Preparation materials: 200g of prawns, 60g of corn starch, 1 egg white, salt, 1 tablespoon of cooking wine, water

Making Steps:

1, shrimp pick to remove the intestines of the shrimp, add half a spoonful of sugar, a tablespoon of cooking wine, the right amount of salt to grab well and marinate for about ten minutes.

2, an egg white into a large bowl.

3, the amount of cornstarch to be determined according to how much shrimp.

4, little by little, add water and mix into a paste, not too thin.

5, marinated shrimp put in the batter to roll.

6, put into the oil boiled to 7% of the heat of the low-fat frying, one by one, otherwise it will stick. Fry until both sides of the golden brown fish out can be.

7, finished picture.