1 recipe found
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.
