Pan-Fried Shrimp
Golden-brown, pan-fried large shrimp with crispy yet tender meat.
Ingredients
Shrimp (remove head and shell, devein, make a horizontal cut on the back, lightly score a few times without cutting through)
to taste
Chili pepper (remove stem and seeds, wash and mince)
to taste
Cooking oil (30 g actually used)
50 g
Cooking wine (for marinating)
2 tsp
Fine salt
1 tsp
White pepper powder
to taste
Custard powder
to taste
Egg yolk
to taste
Starch (for coating shrimp)
a pinch
Water (for mixing)
to taste
Instructions
1
Prepare ingredients
Remove stems and seeds from the chili peppers, wash and mince them. Remove the heads and shells from the shrimp, devein, wash, make a horizontal cut on the back, and lightly score a few times without cutting through. Add cooking wine and salt and marinate briefly.
2
Coat
Take out the shrimp and coat them lightly with starch. Mix together with salt, white pepper, custard powder, egg yolk, and water, then sprinkle the minced chili on top.
3
Pan-fry and braise
Pour an appropriate amount of oil into a pan, add the shrimp, and pan-fry briefly over medium heat. Cover the pan, reduce to low heat, and continue cooking covered until the shrimp are done.
