20 prawns or shrimps

Eggs 1

20-30g of flour

Half a spoonful of salt

Half a spoonful of cooking wine

White pepper 1/5 tablespoons

Soft fried shrimp is a simple and delicious method to soften and tender shrimp.

Naturally thaw prawns or shrimps. If prawns are used, remove the head and shell of the prawns. Try to keep the shrimp meat intact when shelling, so that it will be more beautiful to fry.

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Cut open the back of the shrimp meat, and cut a hole in the back of the shrimp from top to bottom with a knife, not through, about two-thirds of the depth, so that the shrimp will be more beautiful when fried.

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Open all the shrimps backwards and remove the shrimp line. It's easy to pinch out the shrimp line after opening the back. Shrimp is smooth after peeling, and the knife is drawn in its own direction when opening the back, so be sure to pay attention to safety.

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Wash the shrimp with clean water after opening it.

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Drain it in a colander.

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After the water is drained, it can be seasoned. If it is fresh shrimp, you can only add some salt to taste. After freezing, most of the delicious taste of shrimp has been lost. Season with salt and add a little cooking wine to remove the fishy smell. A little white pepper can not only remove the fishy smell, but also enhance the flavor when frying. Marinate 15 minutes to taste.

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Mix an egg with the right amount of flour.

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Add flour to the eggs bit by bit, and finally make a smooth and thick egg paste.

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Add the prepared egg paste to the marinated shrimp, grab it evenly and prepare for frying.

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The oil temperature is 60% to 70% hot, about 180-200 degrees. Or put your hand on the oil surface and you can obviously feel the hot air. If you are not sure, you can throw a shrimp in and try frying it. Shrimp can foam and float quickly, and the oil temperature is enough.

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After the oil temperature comes up, quickly fry the shrimps one by one in the oil pan.

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When the shrimp turns golden, it can be taken out quickly, and the whole frying process is very fast, otherwise the shrimp will be cooked.

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Serve while it's hot. Delicious and tender, simple and delicious, it's worth a try.