Fried small shrimps in oil

Overview

The skin is crispy and the shrimp meat is tender. The juice adheres tightly to the shrimp body, and the texture and taste are perfectly combined. It's worth a try.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• light soy sauce
• onions
• rice wine
• small sea shrimp
• white sugar
• ginger

Ingredients

Steps

1. 1 Onion, ginger and chopped rice

   

2. 2 Cut off the beards of the small shrimps, put oil in the pot, make the oil wider, and heat it until it is 70% hot. The oil temperature must be high. Add the shrimp and fish it out for 30 seconds. When the oil temperature rises to 70% hot, add the shrimp again and fish it out for 20 seconds. This way the shrimp skin is crispy but the meat remains tender

   

3. 3 Heat the pot again, add oil, onion, ginger, rice, and sauté over low heat

   

4. 4 Add rice wine, light soy sauce and white sugar and cook over medium heat until the juice thickens. Add fried shrimps and stir-fry over high heat until the juice is evenly coated. The whole process takes about 1 minute

   

5. 5 Remove from pan and plate