Crispy Lemon Shrimp

Remove the fins from the shrimp, gun the shrimp and open the back of the shrimp. Marinate with a little salt and cooking wine for about 15 minutes.

Wash the lemon, grate the lemon peel into puree, take half of the lemon peel and set aside (only use the yellow part of the peel)

Cut the onion into thick strips.

Pat a little dry starch on the shrimps, fry them in 60% hot oil until golden, remove and drain.

When the oil temperature rises to 80% hot, add the prawns and fry again until the surface is golden and crispy, take it out and set aside.

Fry the onions in the oil for about 5 seconds, remove and drain.

Add 1/2 cup of water and sugar to the wok, bring to a boil and then turn to low heat.

Simmer over low heat until the water vapor gradually dries up and the sugar juice is transparent and slightly thick.

Add lemon zest and simmer until thickened.

Pour in the fried prawns and onions and stir-fry evenly, squeeze in a little lemon juice and sprinkle in cooked white sesame seeds.

Finished product

Finished product

Finished product

Overview