Catch and stir-fry prawns
Overview
Crispy on the outside and tender on the inside, sweet and sour taste, children’s favorite
Tags
Ingredients
Steps
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Peel the heads and skin of the prawns and pick out the shrimp threads. Add some white flour, wash it with water, add salt, cooking wine, and white pepper, mix well and marinate.
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To make a paste, mix starch and a small amount of flour, add a little water and a little cooking oil to make a hard paste. Add water little by little to avoid making the paste thin. Just pick up the paste with your hands and it will flow down like a thread. Or similar to soft toothpaste. Mix the bowl of juice, add light and dark soy sauce, vinegar, sugar and salt and mix thoroughly
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Pour the paste into the prawns and catch them evenly. Remember to dry the prawns with kitchen paper before pouring the paste, or dry them in a ventilated place to prevent the paste from becoming thin after pouring.
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Put the pan into the pan and fry, put the oil in the pan at 60% temperature, one by one. During the first frying, let the shrimps mature and shape. Do not touch the prawns right after they are cooked. Separate the stuck parts after they are set. Take it out and wait until the oil is 70% hot again, then add it and fry again. This time to achieve a crispy effect, stay in the pot for about half a minute, take it out and control the oil.
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The fried prawns have a hard shell
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Add ginger and rice to the bowl of juice
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Heat another pot, add a little oil to 50% heat and pour the juice into the bowl. After boiling, reduce the heat to low and pour in the gravy, little by little until the consistency is right
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Pour in the fried prawns and reduce the juice over high heat
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Pour sesame oil, then some hot oil for frying shrimp, take it out and put it on a plate
