Spicy Pan-Fried Shrimp
Chili-garnished prawns, marinated, lightly dusted in flour, and pan-fried until golden, yielding crispy yet tender flesh.
Ingredients
Large shrimp (remove head, shell, and vein; wash; make a horizontal slit along the back and lightly score a few times without cutting through)
to taste
Chili pepper (remove stem and seeds, wash, and mince)
to taste
Cooking oil
50 g
Cooking wine
2 tsp
Fine salt
1 tsp
White pepper powder
to taste
Cornstarch
a pinch
Custard powder
to taste
Egg yolk
1
Water
to taste
Instructions
1
Marinate the Shrimp
Remove the stem and seeds from the chili peppers, wash, and mince. Remove the head and shell from the shrimp, devein, wash, make a horizontal slit along the back, and lightly score a few times without cutting through. Add cooking wine and salt and marinate briefly.
2
Coat and Season
Lift out the shrimp and dust with a little cornstarch. Combine salt, white pepper powder, custard powder, egg yolk, and water, then toss with the shrimp until evenly coated. Finally, sprinkle with the minced chili pepper.
3
Pan-Fry and Braise Until Cooked
Pour an appropriate amount of oil into a pan, add the shrimp, and pan-fry briefly over medium heat. Cover with a lid, reduce to low heat, pan-fry briefly again, and then braise until the shrimp are fully cooked.
