Crispy fried silver shrimp
Overview
When I was young, my father often took my sister and me to fish in the river in front of our house. The most commonly caught fish is crucian carp, and if you are lucky, you can also encounter squid and small river shrimp. Because the quantity of river shrimps is small, I fry them in a pan with flour every time. There are less shrimps but more noodles, but the crispy and fragrant taste has always made me miss it. When I went to the market this morning, I really liked the crystal clear silver shrimps that were jumping around. Small shrimps are more nutritious when eaten with the skin on, containing high protein and calcium. Deep-frying does not reduce protein and calcium, and after frying, you can chew and swallow them with crispy skin, so they are easier to absorb than other ways of eating them.
Tags
Ingredients
Steps
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Clean the silver shrimp.
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Cut out the shrimp gun.
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Control dry moisture.
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Add onion, ginger, salt and marinate for fifteen minutes.
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After fifteen minutes, remove the onion and ginger and discard, add starch and flour, and stir the bowl to mix the shrimp and flour evenly.
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Add more than half of the egg liquid.
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Stir evenly with chopsticks until a thick paste forms.
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Put peanut oil in the iron pot and heat it until it smokes slightly, then add the shrimp paste.
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Use chopsticks to stir in a circular motion.
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Fry until the shrimp turns golden brown and the shrimp is clearly crispy when touched with a spatula, then remove from the pan.
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When the time is up, take it out immediately and absorb excess oil with oil-absorbing paper.
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The texture is very crispy.
