There are many ways to make shrimp in Shandong cuisine, including braised prawns, dried prawns, dry-roasted prawns, fried prawns, etc. "Fried cooking" is also divided into production methods with skin and skin. In the past, traditional "fried prawns" were generally made with skins, but now many are made with skins.
In my previous diary, I once introduced the "fried shrimp balls" made from skin in the past. The method is concise, delicious and very good. Whether it is skinned or skinned, this dish is most suitable for making at home because it uses less materials, is simple to practice, and is quick to master. As long as you read the operating steps and process, you will be easy to get started.
Today, we will make this famous dish in Shandong cuisine,"Fried Prawns". The specific production method is as follows;
fried prawns
Recipe Recommendations
- prawns 八只 400 grams
- onion 10 grams
- Jiang 10 grams
- garlic 10 grams
- yellow wine 15 grams
- salt 2 grams
- pepper 0.5 grams
- chicken essence 2 grams
- balsamic vinegar 2 grams
- white sugar 3 grams
- dry starch appropriate amount
- cooking oil appropriate amount
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for fried prawns
1
Main ingredients: prawns, onions, ginger, garlic, rice wine, salt, pepper, chicken essence, balsamic vinegar, white sugar, dry starch.
2
Slice the garlic first, and shred the onion and ginger.
3
Use scissors to cut off the feet and whiskers of the shrimp.
4
Use scissors to cut open the back of the shrimp and remove the shrimp intestines.
5
Use scissors to cut off the shrimp's eyes and shrimp gun at a 45-degree angle. At this time, a small black part of the shrimp's brain is exposed. This is the shrimp's internal organs, and then use the tip of the scissors to pick it out.
6
After trimming the shrimps neatly and removing the spoils, add rice wine, salt and pepper into them, grab well, and marinate for 10 minutes.
7
Blend the bowl juice used for cooking, add salt, pepper, chicken essence, white sugar, a little starch, balsamic vinegar, rice wine and appropriate amount of water into the bowl and stir well.
8
Wrap the marinated shrimp with a thin layer of dry starch and place it on a plate until it returns to the pulp. This way, the dry starch will feel slightly moist and the oil will not be dirty when frying the shrimp.
9
Heat the oil pan to 70% heat, add in the prawns, and fry the shrimp skins until crispy.
10
Remove the shrimps after they are cut off and set aside.
11
Heat another pan, add a little oil, add onions, ginger and garlic, and then add the fried prawns.
12
Cook the juice in a bowl and stir fry it over high heat for a few times. Stir the juice evenly and immediately serve out of the pan.
13
After taking out of the pot, pack the plates with a little embellishment before serving. This dish takes only a few seconds to prepare.
14
Picture of the finished product behind the table.fried prawns Make Tips
Characteristics of this dish: beautiful color, crispy skin, delicious taste, crispy skin and fragrant meat, large banquet and small drink, and delicious private house. Warm tips: 1. It is best to choose prawns or thin-skinned prawns for shrimp. When pruning, be sure to clean the intestines and internal organs of the shrimp, otherwise it will carry sand and sand and will not taste beautiful. 2. The juice in the bowl should not be too much. The amount of juice in the bowl should be so that there is no excess soup after cooking, it can be completely adhered to the shrimp, and it is best to be dry in the pan. 3. When frying shrimp, the oil temperature should be used at a high temperature, reaching sixty to sixty percent heat. Deep-fry the shrimp skin until it is crispy, and take the shrimp meat out of the pan immediately after it is fried. 4. When cooking, use high temperature, which only takes three to five seconds. It is best to keep the outer skin of the shrimp crispy after being taken out of the pan. At this time, you can eat it with the skin. It tastes very crispy and fragrant. Calcium supplement. Thick-skinned grass shrimp, spotted shrimp or South American shrimp are large shrimps with thick skin and are not suitable for making this dish.