Fresh mint crispy shrimp
Ingredients: tomato sauce,lemon juice,wolfberry,green onion,chicken powder,refined salt,shredded carrots,mayonnaise,Fresh mint leaves,Li Pailin Sauce
Recipe Recommendations
- shredded carrots 20G
- Fresh mint leaves 15G
- wolfberry a little
- Li Pailin Sauce 15G
- green onion 20G
- tomato sauce 20G
- mayonnaise 30G
- lemon juice of 3
- chicken powder 2G
- refined salt 2G
- salty and fresh
- fried
- three-quarters of an hour
- senior
Steps for Fresh mint crispy shrimp
1
All necessary ingredients and seasonings (I forgot to pat the mint and replenish it later), shredded carrots and onions in advance for later use.
2
Remove the head and shell of the shrimp, use a knife to draw a line on the back of the shrimp to remove the shrimp line and shrimp intestines.
3
Take the shrimp meat, add Li Pailin sauce, and refine the salt. Marinate chicken powder for 5 minutes.
4
Pour the oil into the pan and heat until it bubbles.
5
Wrap the shrimp meat in a evenly crispy paste.
6
Put it into oil pan and fry until golden brown, remove it to control the oil.
7
Place shredded carrot, shredded green onion, medlar, and mint leaves on a plate separately.
8
Dip the fried shrimp in the sauce and serve.
9
How to make the sauce: Cut the fresh mint into cubes, add it into tomato sauce, mayonnaise, condensed milk, and lemon juice, and stir well.Fresh mint crispy shrimp Make Tips
Crispy Batter Recipe: Low-gluten flour 120g, Cornstarch 25g, Salad oil 50g, Water 80, Baking powder 5g. Tips: In traditional Hong Kong-style Cantonese seafood cuisine, using classic techniques, marinating seafood with special seasonings can better remove fishy odors, and the marinating time should not be too long. The mint used here is all grown by myself; this variety is called Lemon Mint. It does not have the pungent, spicy taste of other mints and is suitable for eating raw or in cold salads.