pipa prawns

1

Prawns, bread crumbs, eggs, shredded carrot, shredded cucumber skin, rice wine, salt, monosodium glutamate, white pepper, onions, ginger, dried starch, cooking oil.

2

Remove the shrimp head first, peel off the shrimp skin, leaving only the tail without damaging it.

3

Use a knife to cut open the shrimp's abdomen, reaching the skin on the back of the shrimp, but do not cut through so that the flesh and skin are still connected completely.

4

Then use a knife to repair it into a neat fan shape and remove the shrimp intestines. The shrimp meat cut during repair is kept for other use.

5

Use a knife to arrange the ingredients on the fan-shaped shrimp slices and poke them a few times with the tip of the knife to break the shrimp tendons to prevent them from curling during frying.

6

Chop the shrimp meat cut during shrimp repair with a knife, and then repeatedly smash it into fine powder with the back of the knife.

7

Put green onions, ginger, and rice wine into the shrimp slices, and sprinkle with a little salt, pepper and MSG to taste.

8

Add rice wine, salt, pepper and monosodium glutamate into the smashed shrimp minced meat, use chopsticks to stir vigorously in one direction, until the shrimp minced meat is sticky and gelatinous.

9

Dip marinated shrimp slices with a thin layer of dry starch.

10

Drag a layer of egg liquid on the skin side of the shrimp slices.

11

and then covered with bread crumbs.

12

Place neatly on a plate, use a small spoon to dip in water to evenly spread the minced shrimp on the shrimp slices.

13

Then use a trowel or fingers to soak in water and wipe evenly.

14

After smearing the minced shrimp evenly, use tweezers or fingers to decorate the shredded carrot and shredded melon skin on the minced shrimp to form the strings of a pipa, and gently press firmly with your fingers.

15

Heat the stir-fried spoon on fire, add the right amount of oil, add the brewed prawns when the oil temperature is 5-6 when the heat is hot, fry slowly over medium heat, wait for them to float out of the oily surface, and fry for another 10 seconds to fry.

16

When the color is slightly yellow, you can take out the grease control plate and decorate it, and the dish will be finished.

Characteristics of this dish: bright and bright color, beautiful and generous shape, just like the shape of a pipa, delicious and crispy taste, and very rich shrimp flavor. It is a good choice for guests to entertain. Warm tips: 1. Choose fresh shrimps, and the meat is best if it is elastic and shiny. When peeling, the shape of the tail must not be damaged and left intact. 2. When using a knife to cut open the abdomen of a shrimp, cut the knife from the middle of the abdomen in a consistent thickness, then remove the shrimp intestines, and use the knife to arrange the flower knives. When using the flower knives, cut them not completely, mainly to prevent the shrimp from curling during frying. 3. To decorate the shrimp body, you must choose vegetables with less water and no strange taste. For green ones, use cucumber green skin slices and dark radish green skin slices and thin shredded. Red ones can use shredded carrot, shredded Jinhua ham, etc. 4. It is best to use granular bread crumbs, and the bread crumbs are too broken and too thin to feel crispy. It is best to make your own bread crumbs and cut them into bread crumbs with a knife. 5. During the frying process, the oil temperature must not be too high or too low. The oil temperature is preferably 5- 60% hot. If the oil temperature is too high, the outside will be burnt and the inside will not be ripe. If the oil temperature is too low, it will make the bread bran oily, which tastes too greasy and has a bad taste.