Crispy Lychee Shrimp

Overview

It’s the season for eating lychees again. The juicy lychees are paired with the crispy and delicious prawns and the sweet and sour soup. It’s wonderful

Tags

• hot dishes
• home cooking
• custard powder
• edible oil
• lychee
• prawns
• white sugar
• white vinegar
• baking soda
• salt

Ingredients

Steps

1. 1 Raw materials, prawns, lychees

   

2. 2 Clean the prawns and remove their heads. Because the shrimps are relatively large and have a lot of shrimp oil, the shrimp heads can be saved to make shrimp head and radish soup, which is also very delicious when flying

   

3. 3 Place the headless prawns on the chopping board and cut the back of the prawns with a knife. The deeper the cut, the better the pattern will be. At the same time, the shrimp lines will be removed

   

4. 4 Place the cut shrimps on a plate, then add a little baking soda, just a handful, sprinkle it on top of the shrimps, stir evenly with your hands, and marinate for 5 minutes

   

5. 5 Rinse the shrimps with clean water. Rinse them several times and remove the baking soda to prevent them from becoming bitter later

   

6. 6 Remove the water from the rinsed prawns with kitchen paper and set aside

   

7. 7 Pour an appropriate amount of custard powder (starch) into the plate, then unfold the dehydrated prawns so that both sides are evenly covered with custard powder (starch)

   

8. 8 There is no need to dip too much custard powder (starch), as shown in the picture above. Peel the lychee, remove the core, and put it on a plate for later use (I lost the picture and couldn’t find it)

   

9. 9 Put 3 tablespoons of white vinegar, 6 tablespoons of white sugar, a little salt and water in a bowl, stir evenly

   

10. 10 Put an appropriate amount of peanut oil in the pot. When the oil temperature is 50% hot, put the starch-covered prawns into the pot and fry. Remove the prawns when they change color

    

11. 11 The first fried prawns.

    

12. 12 When the oil temperature is 80% hot, the shrimps need to be fried in the pot again, frying both sides. The first time is to make the shrimps cooked, and the second time is to make the shrimps crispier

    

13. 13 Put a little base oil in the pot and pour the prepared soup into the pot (Picture 9)

    

14. 14 When the soup in the pot starts to bubble, add the fried shrimps and peeled and cored lychees into the pot, stir-fry for a while and then turn off the heat

    

15. 15 The ingredients in the pot are evenly coated with the soup. The color is golden, the shrimp skin is crispy, and even the shrimp tails are crispy. It is sweet and sour