1. Shrimp shelled and shrimp line, wash, marinate with a little salt and pepper for 5-10 minutes
2. Weigh the flour, eggs, bread crumbs and coconut for drying, and mix the coconut and bread crumbs evenly
3. Flour first, then dipped in egg liquid, and finally coated in coconut and breadcrumbs.
4. After the pan is heated, drain the oil. When the oil is 50% to 60% hot, put the shrimps in the oil pan in turn, fry them until golden and remove the oil. Use kitchen paper to absorb the excess oil.
5. It is super delicious with Thai sweet chili sauce
Tips:1. When the oil temperature is 50% to 60% hot, the oil surface will slightly shake. If you put the chopsticks into the bottom of the pot, small bubbles will quickly accumulate. At this time, the ingredients will not sink to the bottom but will quickly accumulate small bubbles. . This temperature is suitable for frying some cooked dishes.
2. The amount of materials used for sizing is an approximate amount, and the actual amount needs to be adjusted according to specific operations.
