Dry Fried Crispy Shrimp(gan zha xiang su xiao hai xia )

Dry Fried Crispy Shrimp

Introduction:

"Prawns fried or fried are very good, especially this kind of small sea prawns. It's very troublesome to pick them up. After dry frying, the head and tail of prawns will be crispy. You don't have to worry about eating them. Just put less salt and a little salty. You can eat them as snacks there. It's also crispy when it's cold."

Production steps:

Step 1: prepare the required raw materials

Step 2: rinse the shrimp and drain

Step 3: put in an egg

Step 4: Sprinkle with salt

Step 5: add proper amount of flour and mix well

Step 6: mix well with chopsticks, let each shrimp hang a thin layer of flour on the surface

Step 7: put the oil in the pot and heat it to 70%

Step 8: deep fry the shrimp

Step 9: fish out until golden and crisp.

Step 10: finished product

Materials required:

Shrimp: 250g

Egg: 1

Flour: right amount

Salt: right amount

Precautions: 1. When cleaning the shrimp, you must control the dry moisture, otherwise the flour will not be crisp and hard, which will affect the taste. 2. Don't put too much flour, mix the flour while putting it, as long as all the shrimp are pasted with flour. 3. If it's golden, it can be fished out. If it's fried too much, it will be greasy.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Gan Zha Xiang Su Xiao Hai Xia