Dry fried river shrimp

Dry fried river shrimp

Overview

My daughter loves to eat, and my daughter-in-law usually makes it. My daughter-in-law went home during the holidays, so I did it myself. It was the first time I made this, and it turned out to be quite successful. Haha, let me share it with you~~

Tags

Ingredients

Steps

  1. Wash the small river shrimps and cut off the big ones (you can leave them uncut, just be careful not to get pricked when eating, haha)

    Dry fried river shrimp step 1

  2. Drain the water through a sieve (three to five minutes is enough)

    Dry fried river shrimp step 2

  3. Add white wine (I used 56-degree Erguotou), a bottle cap, about half a tael. If you don’t have white wine, you can also use cooking wine. Personally, I think white wine is better.

    Dry fried river shrimp step 3

  4. Add salt (err on the side of less than too much). Then add five-spice powder, starch, and flour. (There is no requirement for the ratio of flour to starch, 1:1 is fine)

    Dry fried river shrimp step 4

  5. Stir thoroughly. Coat the shrimps with flour and starch until they are slightly dry

    Dry fried river shrimp step 5

  6. Add oil to the wok. When adding shrimps to the wok, stir with chopsticks to break up the shrimps. Fry over medium-low heat. It will be almost done when the bubbles in the oil are reduced.

    Dry fried river shrimp step 6

  7. Pour through a sieve to remove excess oil.

    Dry fried river shrimp step 7

  8. A delicious dish to plate, serve, and drink with wine~~

    Dry fried river shrimp step 8

  9. Here’s another detailed close-up~~~~

    Dry fried river shrimp step 9