1. Raw material map
2. Remove the shell, head, and thread of the shrimp (leave the tail part of the shrimp without removing the shell)
3. Add seasoning: salt and pepper each teaspoon and marinate for 15 minutes
4. Two eggs, put them in a bowl and mix them up (I put one first, and another one later)
5. Two large slices of cheese, cut into even small slices
6. Put the marinated shrimp in the cornstarch and wrap it again
7. Take a slice of sliced cheese, wrap it around the shrimp, and use a toothpick to pierce the shape
8. Put it in the egg wash and wrap it around
9. Dip with cornstarch again
10. Wrap the egg liquid again
11. Dip with bread crumbs at the end
12. The prepared prawn balls, all the prawn balls are done in turn
13. Wash the bottom of the pot, heat it up and add oil. The oil should be over the shrimp balls.
14. When the oil is 60% hot, add the prawns and fry them on a high fire.
15. Fry the golden color, remove the oil control and start eating
Tips:1. The shell of live shrimp is not easy to peel, put it in the refrigerator for 40 minutes and take it out, the shell and the meat will be separated, and it will be easy to peel.
2. Cheese is very slippery when it encounters egg liquid, so after the cheese is wrapped with shrimps, you have to fix it with a toothpick
3. The cheese is easy to break, so be light when you take the cheese
4. When the final frying is done, it can’t be fried for too long, it will be old and not tasty, mine fried for 20 seconds (discussed due to fire)
