Deep fried shrimp with pipa(zha pi pa xia )

Deep fried prawns

Raw materials for deep fried Pipa shrimp:

Four fresh prawns (weighing about 250 grams), 75 grams of shrimp meat, 25 grams of pig fat, 200 grams of refined white bread, 15 grams of ham, 50 grams of egg white, 25 grams of egg skin, 1 root of scallion leaf, 2 pieces of water-soluble mushrooms, 15 grams of fine dry starch, 15 grams of cooking wine, 3 grams of refined salt, 1 gram of monosodium glutamate, 750 grams of soybean oil (actual consumption of 60 grams), 2 pieces of ginger, 1 gram of pepper, 25 grams of chili sauce, 5 grams of scallion and 10 grams of ginger water.

Processing steps of deep fried Pipa shrimp:

1. Remove the head of 4 prawns, peel off the shell, keep the tail, cut them from the back with scissors, remove the gluten and wash them.

2. Peel the pig fat, cut it fine, and place it on the anvil together with the shrimp. Cut it into fine mud with double knives.

3. Peel the white bread and cut it into 3 mm thick slices. Then cut the ham and egg skin, scallion leaf and water mushroom into 4 pieces which are as long as the body of the decapitated prawn.

4. Cut the prawn meat from the back with a knife, the edge of the knife is as deep as the belly of the prawn, but do not cut it. After cutting, spread it out, draw the section with a cross knife, put it in a bowl, add 10 grams of cooking wine, 1.5 grams of refined salt, 0.5 grams of flavor, scallion, ginger, pepper, and marinate it.

5. Put 30g egg white into a bowl, beat slightly with chopsticks, add fine dry powder and make it thin

The characteristics of deep fried Pipa shrimp are as follows

It looks like a pipa, crisp, fresh and elegant.

Deep fried shrimp with pipa

Fried prawns is a dish, which belongs to Korean home food. The main raw materials are shrimp meat, pig fat meat, refined white bread, etc. the main ingredients are scallion leaves, watery mushrooms, fine dry starch, etc., which are made by high temperature frying.

characteristic

It looks like a pipa, crisp, fresh and elegant

raw material

Four fresh prawns (weighing about 250g), 75g of shrimp meat, 25g of pig fat, 200g of refined white bread, 15g of ham, 50g of egg white, 25g of egg skin, 1 piece of scallion leaf, 2 pieces of Shuifa Donggu, 15g of fine dry starch, 15g of cooking wine, 3G of refined salt, 1g of monosodium glutamate, 750g of soybean oil (actual consumption 60g), 2 pieces of ginger, 1g of pepper, 25g of chili sauce, 5g of scallion and 10g of ginger water

Production process

1. Remove the head of 4 prawns, peel off the shell, keep the tail, cut off the back with scissors, remove the gluten and wash them. 2. Peel the pig fat, cut it finely, place it on the anvil with shrimp, and cut it into fine mud with double knives Peel the white bread and cut it into the latest 3 mm thick slices. Then cut the ham and egg skin, scallion leaf and watery mushroom into 4 pieces each as long as the body of the decapitated prawn Then cut the prawn meat from the back with a knife, the edge of the knife is as deep as the belly of the prawn, but it is not cut. After cutting, spread it out, gently draw the section with a cross knife, put it in a bowl, add 10 grams of cooking wine, 1.5 grams of refined salt, 0.5 grams of flavor, scallion, ginger, pepper, and marinate for 5 Put 30g egg white into a bowl, beat it with chopsticks, add fine dry powder to make a thin egg white paste, then put the shrimp into a bowl, add 20g egg white, onion and ginger water, 5g cooking wine, 1g refined salt and 0.5g monosodium glutamate, and stir well with chopsticks Carve the shape of shrimp on the bread, and then spread the mixed shrimp on 4 pieces of bread. Then put the salted shrimp in the egg lake, and drag it on both sides without dragging the tail. After dragging, press it on the shrimp, and then press the shredded ham, egg skin, mushrooms and scallion leaves on the shrimp as Pipa string 7 Heat up the frying pan, add soybean oil, when it is 50% hot, deep fry the prawns one by one until they are tender yellow, take out the prawns, control the dry oil, put them on the anvil, cut each piece twice, and sew the plate on the right knife. 8. When eating, dip a small plate of spicy sauce, that is

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zha Pi Pa Xia