Japanese shrimp

By VicentaLakin

Japanese shrimp
The Japanese shrimp is soaky and tasteful. It's a popular taste. It's almost the same thing as shrimp chops, whether they're shrimp chops or this fried shrimp, the most important thing that looks like shrimp can't be curled up is that it's not good enough. And how do you not curl it up? It's to have shrimp in the abdomen (i.e. on the stomach) cut a few times with a knife and cut the knots in it, so that the fried shrimp is straight。

Recipe Recommendations

  • prawns six
  • ginger 2 tablets
  • chives 1 piece
  • egg liquid appropriate amount
  • bread crumbs appropriate amount
  • dry starch appropriate amount
  • cooking wine 1/2 spoon
  • salt a little

Steps for Japanese shrimp

  • Make Japanese shrimp step 0
    1
    Clean up the shrimp。
  • Make Japanese shrimp step 1
    2
    Get rid of the shrimp head and pull the shrimp wire out when you go to the shrimp head. If you're not skilled enough, you can go to the shrimp line
  • Make Japanese shrimp step 2
    3
    Strip out the shrimp shells and leave their tails。
  • Make Japanese shrimp step 3
    4
    Pick up a prawn, put a few knives on the stomach, put a hand on the back and press it. It's also to keep the shrimp straight
  • Make Japanese shrimp step 4
    5
    Handle all the prawns in turn, put them in the bowl and bring in a little salt one-two spoons of wine。
  • Make Japanese shrimp step 5
    6
    Add a knife-cracked ginger chip and onion white, grab a pickle for a moment。
  • Make Japanese shrimp step 6
    7
    Be ready for bread, egg fluid, dry starch。
  • Make Japanese shrimp step 7
    8
    Shrimps made with pickles are covered with dried starch。
  • Make Japanese shrimp step 8
    9
    And then a layer of egg fluid。
  • Make Japanese shrimp step 9
    10
    We'll cover it up。
  • Make Japanese shrimp step 10
    11
    In turn, wrap it in the disk。
  • Make Japanese shrimp step 11
    12
    Thermally appropriate oil is burned in the pot, and when the temperature is about 50 to 60% of the heat, it can be blown to yellow. It's delicious when you eat tomato sauce or mayonnaise。

    • Japanese shrimp Make Tips

    A Few Words: 1. Shrimp are naturally salty and are often served with a dipping sauce, so be careful not to add too much salt. A few grains are sufficient, or you can omit salt altogether. 2. Make several shallow cuts along the back of the shrimp and press it flat. This prevents the shrimp from curling up, which affects the appearance. 3. Do not fry at too high a temperature or for too long, as it will make the shrimp tough and ruin the texture.

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