Cumin Crispy Shrimp
by @That floweropen@
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepared ingredients.
2. Remove the head and open the back of the Jiwei shrimp, take the shrimp thread, add salt cooking wine and minced ginger onion.
3. Grab it with your hands and put it in the refrigerator for about 10 minutes.
4. Dried potato chips from Shenlongjia.
5. Heat oil in the pan, grab a handful of potato chips and fry them in the pan.
6. Remove the drain oil and absorb the excess oil with kitchen paper.
7. After 10 minutes, pick the ginger and spring onions, add a teaspoon of cumin powder and chili powder and 2 tablespoons of cornstarch.
8. Grab the taste with your hands (use chopsticks if you mind)
9. Deep-fry Jiwei prawns in a pan with oil (you can also re-fry them once)
10. The shell is crispy and the shrimp meat is cooked and tender.
11. Leave the oil in the bottom of the pot and fry the chili, onion, ginger, garlic.
12. Pour the crispy shrimp potato chips.
13. Stir evenly over low heat.
14. Lift the pot and serve it on the plate.
15. Replace cumin chili powder with salt and pepper to get salt and pepper shrimp.
