1. Wash the shrimp in the supermarket
2. Put the shrimp into the container, add 10 grams of cooking wine and 10 grams of water
3. Use a stirring rod to puree
4. Add salt, sugar, white pepper and flaxseed oil
5. Add tapioca starch
6. Stir evenly, just don’t have dry powder
7. Pour about 130 grams of boiling water into the batter and stir roughly
8. If you like spicy food, you can add some chili powder, I added some black pepper
9. Use a stirring rod to beat evenly
10. Preheat the egg roll mold on both sides
11. Spoon a spoonful of batter and put it in the middle
12. Immediately close the mold, wait for 1 minute on medium and small heat, and turn it over. You can hear the creaking sound in the mold, and you can see steam chucking around the mold, so I need to lock the buckle. I spent about 2 minutes on each side
13. Crunchy shrimp chips are best placed on a cold rack to dissipate heat
Tips:First, let me explain that my egg roll mold is patterned, and the center of the fresh shrimp slices made is a bit soft. It is best to use the one without patterns. Be sure to pay attention to the heat at all times and observe the coloring. This is not like an egg roll that is slightly browned and fragrant. If the color is too dark, it will be bitter!
