Crispy open-back shrimp
Overview
There are many ways to prepare prawns. My husband is particularly fond of this method. In his words, it saves trouble when eating. You don’t have to spit out shrimp skin. It also supplements calcium. It’s also very fragrant. It’s not wasted at all. My family loves it, so I love to make it. Check it out if you like it:
Tags
Ingredients
Steps
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Thawed shrimp
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Cut off the shrimp whiskers with scissors, cut open the back of the shrimp with a knife, and remove the shrimp thread with a toothpick.
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Marinate with cooking wine, onion, ginger and appropriate amount of salt for 20 minutes
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Pick out the onion and ginger, pour out the cooking wine, and sprinkle an appropriate amount of cornstarch on it, as shown in the picture, to dry the surface of the shrimp.
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Add more oil to the pot and fry the shrimps at 70% oil temperature. Do not fry them all at once to prevent the oil temperature from dropping. Fry them in batches.
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Fried shrimp and set aside
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When the oil temperature rises again, pour all the shrimps into the oil pan, fry them again, remove them to control the oil, and use oil-absorbing paper to absorb the oil.
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Plate.
