Combination of Chinese and Western "golden Prawns"
1.
Prawns, potatoes, salt, white pepper, chicken powder, rice wine, dry starch, cooking oil, French sweet mustard, sweet and sour mayonnaise.
2.
Peel the prawns and leave their tails, then use a knife to make a deep cut on the back of the prawns to remove the intestines and wash them to make prawn balls.
3.
Sprinkle salt and white pepper in the shrimp, then add chicken essence and rice wine to mix well, and then add a tablespoon of dried starch to mix well and set aside.
4.
Cut the peeled potatoes into thin slices, the thinner the better, the best thickness is 0.5 mm.
5.
Cut the thinly sliced potato slices into filaments, then rinse them in a basin of cold water. Wash the starch on the potato shreds to remove the water content.
6.
When the frying pan is 30-40% hot, add the potato shreds and start to fry slowly.
7.
Fry the potato shreds until they are slightly yellow and floating on the oil surface. At this time, the potato shreds have become potato floss and start to loosen gradually. Then remove it, absorb the oil from the potato floss with kitchen paper, and sprinkle a little on the fried potato floss. Shake the salt well.
8.
The prawn balls made with the pulp are smooth and cooked to control the oil content.
9.
Mix the sweet mustard sauce and mayonnaise and mix well. Dip the cooked shrimp balls with the sauce.
10.
Then dipped the potato floss with your hands and evenly hold it evenly before placing it on the plate.
11.
Put it on the plate and embellish it before serving.
Tips:
The characteristics of this dish: golden color, beautiful appearance, crispy taste, delicious shrimp meat, moderate saltiness, and quite high grade.
Tips;
1. The prawns should be fresh and uniform in size. Fresh prawns of no more than 15 heads per catty are most suitable. Too big or too small is not good.
2. When making potato floss, the skill of the knife is the most test. It is beautiful to cut it as thin as hair. Therefore, the knife should be fast and thin. It is best to use this kind of knife to cut potato floss. As the saying goes; You must first sharpen your weapon, you can't cut it without a good knife, ha ha! Therefore, always take care of your own knives. There is also a saying, three-point craftsmanship and seven-point tools, usually it is best not to chop randomly with a knife.
3. When frying the potato floss, the oil temperature should not be too high, and the water in the potato shreds must be slowly consumed to make it crispy and fragrant.
4. If there is no French sweet mustard sauce, mayonnaise can also be used completely, but it will lack some western flavor. It can also be replaced with soft cheese for spreading, and it tastes good.
