Restaurant Fried Shrimp

Overview

Everyone must have eaten this kind of fried shrimp or squid rings when they go to a restaurant. Many people say they can’t make it. In fact, it’s very simple. It’s just a problem of being fried. Let’s learn about it today:

Tags

• hot dishes
• chinese banquet
• children
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• aluminum-free baking powder
• cooking wine
• corn starch
• onions
• shrimp
• soybean oil
• ginger
• salt

Ingredients

Steps

1. 1 Remove the shrimp lines from the shrimps, marinate with cooking wine, salt, onion and ginger for 20 minutes. Then pick out the onion and ginger and pour out the excess water

   

2. 2 Add about 50 grams of dry starch, 2 tablespoons of vegetable oil (for crispiness), and 1.5 grams of baking powder

   

3. 3 Add appropriate amount of water to adjust to the state shown in the picture. If it is too thin, add dry starch. When the shrimps are picked up, they should be in a paste-like state on the surface. As shown in the figure

   

4. 4 Add soybean oil to the pot (corn oil, etc. will make white color when fried), the oil temperature is 70% (when the oil temperature is too low for frying, the paste will fall off), and fry the shrimps in batches, otherwise the oil temperature will drop.

   

5. 5 Remove the fried shrimps from the first pass

   

6. 6 Wait for the oil temperature to rise to 80% hot

   

7. 7 Fry all the shrimps again and take them out

   

8. 8 Absorb the oil on absorbent paper and place on a plate.