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1. Prepare a small plate, add 100g Kraft sauce, 30g condensed milk, 5g Jinba wasabi, and a few drops of lemon juice.
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2. Stir evenly, make a mustard kraft sauce, put it into a piping bag, and set aside.
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3. Shrimp heads are cut and shelled and the back is opened to take the shrimp thread.
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4. Add salt and sesame oil, stir evenly, marinate for a while, set aside.
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5. Put crispy fried powder in the big plate and boil it into a slurry with ice water.
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6. Add sesame oil and stir evenly.
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7. Put oil in the pot and heat to 70% oil temperature, pour the shrimp into the batter.
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8. Put it in the pot and fry until golden brown.
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9. Pick up the drained oil and put it on a plate, squeeze it with mustard kraft sauce.
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Tips:Use ice water to open the pulp. After frying, the taste will be more crispy.
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