Fried prawns(cui zha da xia )

Fried prawns

Introduction:

"In Japanese food, fried shrimp is called tempura. In fact, Chinese food also has this practice. I feel that this fried shrimp should not be called tempura, hehe. Cantonese dishes fried shrimp or other things have a certain proportion of foundation, rice noodles and flour mixed together, the general ratio is 5:3, better than pure flour, fried food even cool, can keep crisp feeling. I think everyone has a different formula, because I have several in my hand, each feeling is different, and the effect is very good. "

Production steps:

Step 1: wash the shrimp.

Step 2: shell the shrimp, rinse it, and then cut it along the back with a knife to form two connected halves. Pat it with the back of the knife, break the link of the muscles, and then dry it with kitchen paper.

Step 3: mix 5 parts of rice flour and 3 parts of flour, add water and salt to make fried pulp, stir it with chopsticks, and it's better to stick it on the chopsticks and drop it slowly.

Step 4: add oil to the pan and heat it up. Dip the shrimp in the frying paste and fry until golden.

Step 5: Delicious crispy fried prawns.

Materials required:

Shrimp in the sea: 250g

Sticky rice flour: right amount

Flour: right amount

Salt: right amount

Edible oil: right amount

Note: fried paste is made by mixing sticky rice flour and flour, the ratio is 5:3, so the fried things will be crisp when they are cold.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cui Zha Da Xia