Crispy Shrimp with pepper and salt-You Are Foodie

By Pandora
79

Crispy Shrimp with pepper and salt

Crispy, crispy, salty and fragrant are the characteristics of crispy spicy salted shrimp. It is suitable for all ages and is deeply loved by the public. Now is the season when Jiwei shrimp comes into the market in large quantities. Seize the time to taste delicious. The most important thing is that the method is simple and does not test our cooking skills.

Main Ingredients

ginger 1 small piece
Chives A moderate amount of
garlic 5-valve
onion A moderate amount of
Shrimp 400 g

Auxiliary Ingredients

Salt and pepper 5 g
White pepper powder appropriate amount
Yellow Wine appropriate amount
corn starch Three small spoons
salt A moderate amount of

1. live Kiwi shrimp can be frozen in the refrigerator for 30 minutes in advance for better treatment. 2. the processed Kiwi shrimp will be more delicious after salting. Adding an appropriate amount of white pepper can better remove the fishy smell.. 3. The shrimp shell is crispy and can be fried again after being fished out.

Step 1 . 400g of shrimps, minus the head and tail, remove the shrimp sand line, rinse and control the moisture.

Step 2 . Prepare half onion, a piece of ginger and 5 cloves of garlic. Shred ginger, chopped onions, chopped garlic.

Step 3 . Add 1 teaspoon of salt, proper amount of yellow rice wine, proper amount of white pepper, 3 teaspoons of corn starch and ginger shreds into the shrimps to control the water content. Mix well and marinate for 15 minutes.

Step 4 . Heat the pan with oil until 70% hot. Add the cured shrimps one by one. Deep fry the shrimps until they are cooked, cut the shrimps into crispy shells and remove.

Step 5 . Fried shrimps.

Step 6 . Heat the pan and drain the oil. Heat the oil and add the chopped onions. Stir fry garlic until fragrant.

Step 7 . Add fried shrimps and stir well.

Step 8 . Add salt and pepper, stir fry with chopped chives. Add proper amount of salt according to taste.

Step 9 . Finished Shrimp with Crispy Pepper.

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