A spoonful of black pepper, white pepper and salt,

Mix batter: low gluten flour100g, 2 egg yolks, clear water 160ml.

Steps:

1 Wash the shrimp, remove the shell and sand line, leave the tail of the shrimp, stew it with the back of a knife horizontally along the abdomen, be careful not to cut it, add salt, white pepper and black pepper, grab it and marinate it to remove the fishy smell.

2 low-gluten flour, egg yolk, water and batter.

3 Small fire in the oil pan, dip the batter with chopsticks and drop it into the pan to form a small disc, fry it until it is slightly yellow and control the oil for later use.

4 Shrimp is wrapped in a layer of low-gluten flour, a layer of paste, and a layer of small wafers. Fry in a small oil pan until the surface is slightly yellow and crisp, remove it and put it on a plate. It tastes more refreshing when dipped in salad dressing.