Crispy Shrimp in Typhoon Shelter

Name: Crispy Shrimp in Typhoon Shelter
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Prawns; 100g garlic; 1 piece Semi-moist tempeh; 1 piece dried shrimps; 1 piece Instant noodles; 1 piece Huang Feihong Spicy Peanuts; 1 piece Golden breadcrumbs; 1 piece Green garlic leaves; Some oil; Some salt

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Shrimp is extremely high in protein and low in fat, making it a delicious treat for all ages. Usually, my family uses boiled or peeled shrimp to cook soup and stir-fry, which saves trouble and is delicious. But today I have a different "Typhoon Shelter Crispy Shrimp".

You can guess the cooking method just by listening to the name. That's right, if you want prawns to be crispy, you need to deep-fry, which also means that this dish is a bit "heavy."

I ate in a restaurant twice, and when I came back, I found a video of a professional chef and studied it hard. After this attempt, I felt that it was okay. The method is quite simple, but the materials and process are slightly more complicated than my usual cooking. The taste is not worse than the restaurant, delicious and affordable.

Eat less deep-fried food, and indulge occasionally. One word: incense! Two words: really fragrant! "

Crispy Shrimp in Typhoon Shelter

1. The prawns are cleaned.

2. Cut off the shrimp silk and shrimp feet.

3. Slash the back of the shrimp and remove the shrimp string.

4. Boil in a pot of boiling water for 1-2 minutes. The shells turn red. Turn the shrimp meat over. Remove and drain.

5. A piece of instant noodles, a handful of semi-damp tempeh, and a handful of sea rice are baked in the oven at 120 degrees for 15 minutes.

6. Put the instant noodles, tempeh, dried dried sea rice, and a handful of yellow and red peanuts with sesame pepper and chili into the cooking machine, and break them into fine pieces.

7. Chop the minced garlic, soak it in cold water and wash it 3 times, taste it for no obvious spicy taste, remove it and drain the water.

8. Pour a proper amount of oil in the wok, when the oil is 2 to 30 hot, add the minced garlic to the oil and fry it to golden brown slowly, and remove the oil for use.

9. Leave the bottom oil in the pan and fry the blanched prawns in the pan until crispy.

10. Sprinkle an appropriate amount of salt, grab a handful of golden bread crumbs and stir-fry for half a minute.

11. Crush the garlic crisps and the seasoning in step 6 into the pot.

12. Sprinkle a handful of green garlic leaves and stir evenly out of the pot.

13. Typhoon shelter crispy prawns, crispy skin, firm prawns, delicious flavor~

Tips:
1. The garlic is blanched and then fried or deep-fried; it can make the shell crispy and the shrimp meat is firm;
2. After the minced garlic is soaked and washed in cold water, it can prevent it from turning black or bitter during frying; you can make more garlic crisps at a time. This method can also be used to make sheltered pork ribs and other dishes;
3. The instant noodles are baked dry and broken into pieces, which can increase the crispy taste of the seasoning when eating;
4. In Huangfeihong's spicy peanut crisps, you can put more peppers and chilies, and put less peanuts;
5. Both tempeh and sea rice add fresh fragrance;
6. Green garlic leaves can also be replaced with celery sticks, carrot sticks, potato chips and other ingredients to add color and fragrance. It is also more delicious when wrapped in shredded spices.