Crispy pipa shrimp

1

Clean shrimp after thawing

2

Remove shrimp legs

3

Remove shrimp heads

4

Pick out the shrimp line with a toothpick

5

Use a knife to cut the shrimp into fan shapes from the back

6

The shape resembles a pipa

7

Then hold the tail of the shrimp with your hand and slowly remove the shell, leaving the tail not to be peeled off

8

Marinate all the processed shrimps with cooking wine, salt, monosodium glutamate, and pepper paste for 15 minutes

9

Sprinkle a thin layer of cornflour on the marinated shrimps one by one, and shake off excess cornflour

10

Then dip the shrimp with cornflour in the whole egg mixture

11

Finally, dip in breadcrumbs and completely wrap the shrimp

12

Put the oil in the pan and heat it to 60 - 70%. Then put the shrimp on the surface of the pan and fry it until golden brown.

1. When picking the shrimp line and cutting the back of the shrimp, first use scissors to cut the back of the shrimp. This is very convenient and fast;2. Remove the shrimp shell and remove it directly when removing the shrimp head. This makes it easier. I am used to the operation of peeling the shrimp shell later, so that it is convenient for me;3. The shrimp can be pickled for a longer time so that it will taste better. I fry it in oil, fast! The skin is crispy, but the shape has changed, like a curved pipa. It can also be fried slowly with a small amount of oil and low heat. The shape is very beautiful and the effect is very good;4. When you finally eat it, you can put it on the shrimp. Drop some ketchup or sweet chili sauce, chili sauce, etc. according to your preference, so that the taste will be better.