Golden shrimp

1

Prawns, potatoes, salt, white pepper, chicken powder, rice wine, dry starch, cooking oil, French sweet mustard, sweet and sour mayonnaise.

2

Peel the prawns and leave the tails, then use a knife to make a deep incision on the back of the shrimp, remove the shrimp intestines and wash them, and make them into large shrimp balls.

3

Sprinkle salt and white pepper into the shrimp, add chicken essence and rice wine and stir well, then add 1 tablespoon of dry starch and stir well.

4

Slice the peeled potatoes into thin slices, the thinner the better, with a thickness of 0.5 mm being best.

5

Cut the thin potato slices into thin threads, then place them in a cold water basin for rinsing, wash the starch on the shredded potatoes, remove and control the water.

6

Heat the oil pan until it is 30 to 40 percent hot, add shredded potatoes and start frying slowly.

7

Fry the shredded potatoes until they are slightly yellow and float on the oil surface. At this time, the shredded potatoes have turned into loose potatoes and gradually become loose. Then remove them, use kitchen paper to absorb the oil from the loose potatoes, and sprinkle a little salt on the fried loose potatoes. Shake well.

8

Grease and cook the prawn balls to control the oil content.

9

Mix the sweet mustard and mayonnaise thoroughly, and cover the cooked shrimp balls with the sauce.

10

Then dip in the potato floss and hold it evenly with your hands before putting it into the plate.

11

Put it into a plate and garnish it for a while and serve.

Characteristics of this dish: golden color, beautiful appearance, crisp and fragrant taste, delicious shrimp meat, moderate salty taste, quite classy. Warm tips: 1. Prawns should be fresh and uniform in size. A catty of fresh shrimp of no more than 15 heads is the most suitable. It is not good to be too big or too small. 2. When making loose potatoes, the skill of the knife is the most important test. Only when you cut them as thin as hair can you be beautiful. Therefore, the knife must be fast and thin. It is best to use this kind of knife to cut loose potatoes. As the saying goes, if you want to do a good job, you must first sharpen your tool, and you cannot cut it without a good knife, haha! Therefore, you must take good care of your own knives. There is also a saying that three parts craftsmanship are seven parts tools. It is best not to use a knife to cut randomly. 3. When frying potatoes loosely, the oil temperature should not be too high. The water in the shredded potatoes should be slowly consumed to make them crispy and fragrant. 4. If there is no French sweet mustard, you can use mayonnaise entirely, but it will lack some Western flavor. You can also use soft cheese for spreading instead, which tastes good.