【Garlic Salt and Pepper Shrimp】

Overview

The fried version I have made before is based on the fried version. I feel that although the shrimp is very burnt, if you are not careful, the shrimp meat will lose its elasticity and become very old. Because deep-frying usually requires re-frying, re-frying controls the excess water and oil and makes the shell crispy and not greasy. However, the shrimp meat will also lose more moisture and lose its fresh and sweet taste

Tags

• hot dishes
• seafood
• common dishes
• maternity
• children
• taiwanese food
• summer recipes
• banquet dishes
• dinner
• cooking wine
• corn oil
• fresh shrimp
• garlic
• starch
• green onions
• salt
• salt and pepper
• small red pepper

Ingredients

Steps

1. 1 Wash the shrimps without removing the heads. Use a toothpick to pick out the shrimp threads from the second section of the back of the shrimp. Cut off the long beards, add cooking wine and mix well. Wait for about 10 minutes (medium-sized shrimps are enough, too large shrimps will have too hard shells). Then wipe off the excess water from the delicious shrimps with kitchen paper

   

2. 2 Add starch and mix thoroughly to coat the shrimp evenly with starch

   

3. 3 Peel the garlic and chop into minced garlic. Finely chop the red pepper. Wash and chop the green onions and set aside

   

4. 4 Pour two tablespoons of oil into the wok, heat until 60% hot, add half the shrimp and fry

   

5. 5 When the shrimp changes color, take it out and set aside, about 3 to 4 minutes (it depends on how many shrimps you are making, and the time will need to be adjusted)

   

6. 6 Remove the shrimps and drain the oil. Leave a little shrimp oil in the pot. Add minced garlic, green onions and minced chilies over medium heat and stir-fry until fragrant

   

7. 7 Then pour the shrimp into the pot again

   

8. 8 Sprinkle in salt and pepper powder, stir-fry a few times and serve (you can taste it and adjust the amount of salt and salt and pepper powder appropriately)