Mustard Pineapple Shrimp
by Izumo baby
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Choose 10 shrimps of the same size.
2. Cut off the head of the shrimp, peel off the shell, leave the tail of the shrimp, cut off from the back to remove the thread, and make two more cuts on both sides of the cutting edge.
3. Season the shrimps with salt and pepper, then add egg whites and custard powder for syrup.
4. Cut canned pineapple into pieces, add some wasabi to the salad dressing and mix well.
5. Heat the frying pan and fry the shrimp balls until the surface is firm and remove them.
6. Mix the prawn balls and pineapple chunks with the prepared salad dressing and serve them on a plate.
Tips:1 The water of canned pineapple should be kept clean, otherwise the soup will come out after mixing.
2 Keep the tail of the shrimp, it will look more beautiful after being cooked.
3 When the shrimp is sizing, use salt to adjust the flavor, and no seasoning in the later stage.
