1, do this pineapple fritter shrimp is best to choose pineapple to do, more water, taste sweeter;

2, the fritter must be selected puffy degree of good, the two ends of the cut, take the middle part of the cut section;

3, thick cornstarch is a little bit of raw flour plus water into a thick paste state;

4, if you choose to use the shrimp, try to pick the big to buy; shrimp shelling Slightly more trouble, restaurants generally use frozen shrimp;

5, chopping shrimp before the back of the knife will flatten the shrimp and then chopping will be more convenient; stirring shrimp paste must be thoroughly beaten to the shrimp paste stick together until the strength, which ensures that shrimp gelatin elasticity and good taste;

6, fritillary shrimp frying for the first time with 50 percent of the oil temperature, put it into the medium-low heat after the change to deep-frying is in order to maintain a low temperature so that fritillary shrimp paste maturity of the inside! ; ripe fish out of the second hot oil frying, in order to make the fritter shrimp outside the crisp Q, the best taste;