Stir-fried shrimp in typhoon shelter
Overview
[Fried Shrimp in Typhoon Shelter] My daughter’s favorite shrimp. I have tried many ways to cook shrimp and found this way to be the most flattering. I have two portions of the finished product, one for the girl to eat and one for taking photos. After I finished taking the photos, my daughter said to me embarrassedly: Mom, I forgot to leave some for you, so I ate them all. Haha, it’s always better to think of mom after eating than not to think of her at all! Mom did a trick and served another portion, and the little girl laughed happily. The wind-proof sugar-fried shrimp originated from Yujia. It is characterized by cooking bread crumbs or steamed bun crumbs with the shrimp. The same method can be used to fry crabs or other seafood. Fried chicken wings are also good. The finished dish is crispy, fragrant and slightly spicy, which is memorable.
Tags
Ingredients
Steps
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Material diagram.
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Fry the shrimp whiskers, open the back and take out the sand lines.
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Add cooking wine, light soy sauce, salt and pepper and marinate evenly.
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Change the onion, ginger, garlic and pepper with a knife. This dish uses a larger amount of garlic. I used two.
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Pour oil into the pan and sauté the chopped garlic until fragrant,
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Remove and drizzle with oil until the garlic becomes crispy yellow.
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Fry the marinated shrimp until crispy.
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Remove and drizzle with oil.
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Pour out the oil in the pot, leaving a little more oil than usual for cooking, add the bread crumbs and stir-fry until fragrant, then remove from the pot.
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Pour a little oil into the pot, add chili pepper, chopped onion and ginger and stir-fry until fragrant.
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Return shrimp to pot.
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Return the crumbled bread and chopped garlic to the pot and stir-fry evenly.
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Pour in light soy sauce and stir-fry evenly. Remove from pan.
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Serve immediately.
