|30g or so.|
Chili powder, etc.
How to make deep-fried crispy shrimp
Wash supermarket shrimp, control the water, be sure to control the dry, add salt, starch, and mix well. Don’t put too much powder or anything else, each shrimp are probably covered with starch on it. Cut the shrimp whiskers if you like, I am lazy.
Oil pan heated, put the right amount of shrimp fry until reddish golden brown floating, control the oil out, do not fry too dry, small shrimp would not have much meat. Oil temperature control is not good on the first to take a shrimp into the deep-fried try, soon floating up is the temperature enough! Not enough temperature will sink the bottom half a day soaking in the oil.
If the frying pan isn’t big enough, don’t pour it all in at once or the oil will drop in temperature very quickly, and it might get watery and it’ll be hard to fry! Deep fry in multiple batches. After deep frying, sprinkle pepper and chili noodles to taste. Eat straight ok.
The leftover oil is shrimp oil, which can be used for stir-frying and stuffing.