Crispy Curry Shrimp(xiang cui ka li xia )

Crispy Curry Shrimp

Introduction:

"My favorite food is fried shrimp made by grandma. It's crispy and delicious. It's burnt on the outside and tender in the inside. The curried shrimp I share with you here is a private dish made by the landlord himself on the basis of ordinary fried shrimp."

Production steps:

Step 1: wash the shrimp, remove the shell and head (the head can also be eaten, be sure to leave it, don't waste it), then wash the head and the shrimp separately and drain the water.

Step 2: divide the shrimp and shrimp head, add appropriate amount of salt, curry powder, sugar, a small amount of pepper powder and monosodium glutamate, fully grasp well, marinate for one hour.

Step 3: mix starch and flour in a ratio of 1:2 to make a thick batter. When the oil is about 67 minutes hot, put the pickled shrimps into the pot. When the surface of the shrimps changes slightly, touch them with chopsticks to feel the shell harden, and then they can come out of the pot.

Materials required:

Fresh shrimp: 1 jin

Curry powder: right amount

Pepper powder: a little

Salt: right amount

MSG: a little

Sugar: right amount

Note: 1, with bamboo chopsticks into the oil pot, three or four seconds chopsticks began to bubble, it is almost six or seven minutes of heat. 2. Because curry itself can effectively remove the fishy smell, it's OK not to remove the shrimp line (mainly because the landlord is lazy). 3. All seasonings can be increased or decreased according to personal taste! Suggest less MSG! The batter is made according to the amount of shrimp. 4. It is very important to control the temperature. If the temperature is too high, the shrimp will get old and affect the taste.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Cui Ka Li Xia