Fresh peppermint Crispy Shrimp
Introduction:
Production steps:
Step 1: all kinds of raw materials and seasonings (forget to pat mint, supplement later) carrot and scallion cut in advance.
Step 2: remove the head and shell of the prawn, draw a line on the back of the prawn with a knife, and remove the line and intestines.
Step 3: take the shrimp, add lipeling juice and salt. Marinate chicken powder for 5 minutes.
Step 4: pour the oil into the pan and heat up until it foams.
Step 5: coat the shrimp with crispy paste.
Step 6: deep fry in oil pan to make golden yellow, and take out the control oil.
Step 7: put shredded carrot, shredded scallion, wolfberry and mint leaves on the plate.
Step 8: dip the fried shrimp in the sauce and serve.
Step 9: how to make the sauce: < br > < br > dice the fresh peppermint and stir it with tomato sauce, mayonnaise, condensed milk and lemon juice.
Materials required:
Fresh prawns: 6
Shredded carrot: 20g
Fresh mint leaf: 15g
Wolfberry: a little
Lipelin juice: 15g
Sanhua condensed milk: 5g
Crispy paste: 100g
Shredded scallion: 20g
Tomato sauce: 20g
Mayonnaise: 30g
Lemon juice: 3
Chicken powder: 2G
Refined salt: 2G
Note: formula of crispy paste: low powder 120g corn starch 25g salad oil 50g water 80 baking powder 5g tips in the traditional Cantonese seafood cuisine, through the classic method, marinated seafood with special seasoning can better remove the seafood odor, marinated time is not easy to be too long. The peppermint here is all grown by myself. It's called lemon mint. It doesn't have the pungent taste of other peppermint. It's suitable for eating cold salad raw
Production difficulty: Advanced
Technology: deep fried
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Xian Bao He Cui Pi Xia
Fresh peppermint Crispy Shrimp
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