Japanese shrimp
By VicentaLakin
Classic leisure snack
Recipe Recommendations
- prawns of 4
- cabbage 80g
- eggs 1
- onion 50g
- pickles 50g
- mayonnaise 2 tablespoons
- lemon juice 1 tablespoon
- salt appropriate amount
- flour appropriate amount
- bread crumbs appropriate amount
- oil appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Japanese shrimp
1
Shrimp head to the bottom of the body, draw a knife in the belly, then cast a little salt and salt on the shrimp
2
The cabbage is cut thin and put in ice water to hold it
3
Soy sauce: onions, sour cucumber cut and mixed with 2 spoons of mercuric and 1 spoon of lemon juice
4
Shrimp in five: flour - egg fluid - flour - egg fluid - bread
5
Blows shrimp to gold and yellow at 160 degrees oil temperature (about 2 minutes)
6
I'll just have the ice-cooked cabbage, the sauce, the shrimp sauceJapanese shrimp Make Tips
1. Before coating with flour, use a napkin to absorb the moisture from the shrimp.
2. It is best to use a cup for the beaten egg, as this is more convenient during the 3-step breading process.
3. After coating the shrimp with flour, gently shake off the excess flour before dipping them into the egg mixture.
4. After the shrimp are fully coated with breadcrumbs, press them down gently with your hands.