Shrimp cake
By VicentaLakin
In the memory of Uncle Bao, there is a local bakery run by a grandma, which operates only after 15 p.m. every time, and for decades, it has been a two-size-fits-all bowl, but in recent years it has become a red-hot stand, with tourists coming to the cards, and she has been in line since she was in her old position. Unlike the Thai shrimp pancakes that Uncle Bo introduced earlier, Grandma's shrimp cakes are more of a fluffy flavor. Fresh shrimps, thick paste, which are so fracking, often have to guard against the hard shells and thorns of the shrimps, even though it is a coin food that is left behind by a group of local old pups。
Recipe Recommendations
- small sea shrimp 250 grams
- flour 100 grams
- glutinous rice flour 50 grams
- eggs appropriate amount
- onion appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
- salty fragrance
- fried
- ten minutes
- simple
Steps for Shrimp cake
1
After cleaning up the fresh shrimp, cut the tip of the head and the back-up。
2
The flour is mixed with rice flour and 250 grams of water is evenly mixed。
3
Cut flowers, eggs, vanilla powder, salt and full mixing with chopsticks。
4
The boiler is used to heat up the oil, which is larger than the usual cooking, and to measure the temperature with wooded chopsticks。
5
Get ready for the molded spoon, or the close spoon. Roll paste into the mould and adjust the amount to its own preference for thin/soft。
6
A few more shrimps, and a whole spoon in a hot oil pan, to the point of two yellows。