Crispy fried prawns-You Are Foodie

By Dale
54

Crispy fried prawns

In Japanese food, fried shrimp is called tempura. In fact, Chinese food also has this practice. I feel that this fried shrimp should not be called tempura, hehe. There is a certain proportion of foundation make-up for fried shrimp or other things in Cantonese cuisine. Rice flour and flour are mixed together. The general proportion is 5:3, which is better than pure flour. The fried food can keep crisp even when it is cold. I think everyone has different recipes, because I have several in my hand. Each feels different, and the results are very good.

Main Ingredients

Sea shrimp 250g

Auxiliary Ingredients

flour appropriate amount
Sticky rice noodles A moderate amount of

The fried paste is mixed with sticky rice flour and flour in a ratio of 5:3, so that the fried food will be crisp when it is cold.

Step 1 . Wash the shrimps.

Step 2 . Remove the shell of the shrimp, rinse it, then cut it along the back with a knife to form two connected halves, pat it with the back of the knife, break the link of the muscle, and then dry it with kitchen paper.

Step 3 . Mix 5 portions of rice flour and 3 portions of flour, add water and salt to make a deep fried paste, mix the consistency with chopsticks, and then stick it on the chopsticks and slowly drip it down.

Step 4 . Heat the pan with oil and heat it up. Dip the shrimp in the frying paste and fry it until golden brown.

Step 5 . Delicious fried prawns.

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