Inexhaustible Candied Shrimp

Name: Inexhaustible Candied Shrimp
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g shrimp; 60g Sugar; a little salt; a little pepper; a little starch; 70g White sugar; 20g maltose; 20g water

by coldly (from Tencent.)

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

1

Sisi Tangsi draws out my love for food and enthusiasm for baking; Sisi Tangsi draws out my yearning for a better life, the kind of carefree pursuit·······
Sugar painting is China's intangible cultural heritage. It is a folk handicraft that has gradually disappeared. How many people have it in their childhood! Sugar painting is difficult, drawing is difficult, but I believe there is nothing that can't be done, only people who can't do it! I like who I am now. If I choose, I must do it. Finally, it is no longer a three-minute heat, and it is no longer halfway! Learning this sugar painting keeps bumping and bumping, one day, two days and three days of practice can finally master a little bit, but this person who has no art skills can only do silly things! Of course, this sugar painting is not today’s theme, but it is also an important supporting role today. Today’s theme is: shrimp!

Ingredients

200g Shrimp
60g Sugar
a little Salt
a little Pepper
a little Starch
70g White Sugar
20g Maltose
20g Water

Inexhaustible Candied Shrimp

1. Sugar painting materials: 70 grams of white sugar, 20 grams of maltose, and appropriate amount of water. Auxiliary tools: food thermometer, spoon, heat-resistant silicone pad. Mix the sugar maltose and water. Bring to a boil first, then cook to 160 degrees on medium and low heat. During this time, use a spoon to keep stirring to avoid mashing the pot. When it reaches 160 degrees, use the spoon. There will be resistance to mixing, the sugar is slightly yellow, then turn off the heat, spoon out the syrup, and draw your favorite pattern on the silicone mat! If the shape you want is an arc, you can curl the mat while it is hot, and release the mold after the syrup cools down! It is best to apply a layer of oil to the silicone pad first, and refrigerate it in the refrigerator for use after the sugar painting is released

2. Candied shrimp ingredients: 200 grams of fresh prawns, about 60 grams of white sugar, appropriate amount of starch, seasoning salt and pepper to open the back of the prawns, remove the shrimp thread and clean it, then marinate with a little salt and pepper for 5 minutes to taste and remove Fishy, then coat the shrimp with a layer of starch

3. The pan is wide and oily. When the oil is about 50% hot, add the starch-coated shrimp. If it is fried until golden and remove, continue to heat the oil to 70% hot, then pour it in and re-fry for a few seconds, then pour out the draining oil.

4. Add a little water and a little salt to the sugar. Cook on medium and low heat until the sugar melts and becomes viscous. Do not stop using the spoon to stir the syrup during this period. You can use a spoon to pick up whether there are any shreds of sugar when the syrup is low. Add the fried shrimp and stir quickly, add a little white vinegar and mix well before leaving the pan to get out of the pan! Home cooking is ready to eat at this time

5. In the last step of making sugar shreds, you can cool the syrup made in the same way in step 1 for a while. Use chopsticks to pick up the syrup and wrap the sugar shreds on the shrimp. You can use two chopsticks to stick it and then pull out the sugar shreds separately! Take out the sugar painting, put the shrimp on a plate, wrap the sugar shreds, and the finished product is ready