1. Wash the shrimps and cut off the shrimp heads with scissors.
2. Cut from the back of the shrimp and remove the shrimp thread. Big knife, easy to cook.
3. Drain the water and wipe the shrimp dry with kitchen paper. The drier the shrimp, the thinner the starch is coated on the back.
4. Put the starch and shrimp into the container and shake it repeatedly to make it cover completely.
5. Flick away excess starch with your fingers.
6. Make sure the starch is thin and even. The thinner the starch, the clearer the oil, which can be reused after filtration.
7. Preheat the oil to 150 degrees Celsius, add the shrimps one by one. The oil should completely submerge the shrimps. It is not advisable to put too much in each batch to prevent it from being fried or unevenly heated. The higher the oil temperature, the crisper the shrimp skin and the harder it is to control the time.
8. Wait until the color of the shrimp is slightly orange, pick it out immediately, stick it on the pot wall to control the oil, and put it on the plate. The cousin said that the shrimp is beautiful only when it is turned over. The kitchen is bright, which is conducive to observing the colors.
9. Finally, sprinkle some coarse salt on the prepared shrimp.
10. Filter out the oil. I fried two more cakes with filtered oil, which can be found in the recipe I posted.
