Deep fried prawns(su zha huang jin xia )

Deep fried prawns

Introduction:

"Today, after the annual meeting, the girl has been sent back to her hometown by her father, and she feels a little lost. Although she only slept for about three hours last night, she is still sleepless now! I went downstairs to the vegetable market and bought a la carte. Although I was the only one, I still bought it abundantly, because when I had nothing to do, I like to fill myself with dishes. Half a day in the afternoon, I took three courses. This fried shrimp is super simple. It's a kind of Western food. Marinate the shrimp in advance for a while, then wrap it in bread flour and fry it. There's no stain when eating it. Because peeled shrimp is more convenient to eat, well, it should be very suitable for my chick! I can go back to see you in a week

Production steps:

Step 1: clean the prawns;

Step 2: peel off the shrimp skin, remove the head, and then pick out the shrimp thread with toothpick;

Step 3: peel off the shrimp skin, remove the head, and then pick out the shrimp thread with toothpick;

Step 4: add salt and cooking wine and salt the prawns for about 5 minutes;

Step 5: add 1 egg yolk, 20g flour and 30g water to make a thin batter;

Step 6: put the pickled prawns into the batter and dip them in the batter;

Step 7: wrap the prawns with bread flour;

Step 8: turn down the heat, heat the oil in the pan, deep fry the prawns until golden, then remove.

Step 9: complete

Materials required:

Prawns: 6

Bread flour: 100g

Egg yolk: 1

Starch: 20g

Salt: 1g

Water: 30g

Cooking wine: 5ml

Vegetable oil: 500g

Note: love nagging: 1, remove the shrimp skin, remove the head and then pick the shrimp line, from the first section of the tail is very easy; 2, fried shrimp must be low fire, otherwise the bread powder is easy to paste, low fire to extend the frying time, the shrimp inside is also cooked, generally about 1 minute, shrimp tender better to eat Oh!

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Su Zha Huang Jin Xia