Main Ingredients
Shrimp 400g
Side Ingredients
Egg
1
Flour
1.5 tablespoons
Seasoning
Salt
Half a tablespoon
Cooking Wine
1 tablespoon
Starch
1.5 tbsp
Small Tips for Ingredients
Add Knorr Crispy Frying Powder to the marinade
Make the meat crispy on the outside and tender on the inside
How to Make Soft Fried Shrimp
1. After the shrimp is naturally defrosted, wash and pick the shrimp threads off (some high quality single-frozen shrimp have already been picked off the threads, but it is still important to check to remove the residuals). Add salt
2. Add cooking wine, put on disposable gloves, give the shrimp "massage" (scratched), marinate for 5 minutes
3. Add an egg and flour, dry starch; first add 1 tablespoon each, adjusted as appropriate, continue to "massage"! ", a little longer, to feel sticky, shrimp evenly hung on a thin layer of paste degree. This process can also adjust the consistency of the paste: too dry, you can slightly add some water; too thin, you can add some powder
4. Hanging paste after the state. Hanging paste is not too thick, otherwise the fried shrimp crust is too thick, it is not delicious. After hanging the batter, let the shrimp rest for 5 to 10 minutes. Start a frying pan, medium heat, hot pan into the cool oil, and then heat for a while, use chopsticks to test the oil temperature: clean and waterless chopsticks, put into the pot, if the chopsticks around the emergence of small bubbles, the speed of the slower, indicating that the oil temperature is not enough; if the bubbles are large and fast rising, but also issued a rapid "crackling" sound, indicating that the oil temperature is high; if the chopsticks around the bubble size uniformity, rising faster, the oil is high; if the chopsticks around the bubble If the size of the bubbles around the chopsticks is uniform, the speed of flooding faster, the sound of oil popping calm, indicating that the oil temperature is just fine
5. fast single under the shrimp, single under - to ensure that do not stick, fast - to ensure that the maturity is the same; all into the immediate after the reverse side, the frying of the color of the golden light when 20 minutes for the meat to be tender and crispy on the outside and inside