Kei Wai Shrimp Steak

Overview

How about the crispy skin, springy meat, and refreshing cucumber strips? Move your index finger. Do you have any questions?

Some raw material pictures. Fans only use part of it.
Cut the cucumber into long slices with a planer.
Peel and devein the prawns.
Cut the shrimp from the abdomen without cutting it off, because the shrimp meat is thicker, so cut it on both sides without cutting it off. Spread your back upward and tap it lightly with the back of the knife.
Beat the eggs, mix the bread crumbs and white sesame seeds, marinate the shrimps with cooking wine, a little sugar and salt, and an appropriate amount of white pepper for 15 minutes.
Dip the marinated shrimp steaks in the egg liquid, then cover with bread crumbs and sesame seeds. (Because I think it’s useless to stick a layer of starch on the finished product before soaking in egg liquid, the outer skin will be too thick)
Cucumber strips are plated as shown.
Heat the oil in a pan and fry the vermicelli over medium-low heat. Add a handful at a time. Once one side is fried, turn over and fry again.
Put a small amount of oil in the pan. After the oil is hot, fry over medium heat until both sides are golden brown. Remove from the pan and sprinkle with a little salt, pepper and black pepper. (If the saltiness is enough when marinating, there is no need to add salt and pepper)
Place the fried vermicelli on the cucumber strips, sprinkle a little salt and pepper, and top with the fried shrimp steaks.