Oven Shrimp Pulling Eggs [first Taste Diary]

Name: Oven Shrimp Pulling Eggs [first Taste Diary]
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 1g Baking powder; 8g starch; 1 pinch salt; 76g water; Some Cooked corn kernels; Some quail eggs; Some shrimp; Some Sake; Some pepper

by First taste diary official

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Regardless of the name, it is actually a snack made of quail eggs and shrimps. The skin is fragrant and crisp after being fried, and the inside is moderately soft and waxy. It's not difficult to do. It's not afraid to have a few special molds, and it can be easily done with small cake pans or cake paper cups. "

Oven Shrimp Pulling Eggs [first Taste Diary]

1. Wash the shrimp and remove the shell, leaving the tail.

Oven Shrimp Pulling Eggs [first Taste Diary] recipe

2. Pick out the shrimp thread.

3. Stir well with salt, sake, and pepper, and marinate.

4. Sift low-gluten flour, baking powder, orange powder, and a little salt into a bowl.

5. Add water and stir well.

6. Let the batter sit for half an hour.

7. Brush the mini cake mold with corn oil.

8. Put a spoonful of batter into the mold.

9. Add the right amount of corn and a shrimp, and finally a quail egg.

10. Preheat the oven in advance, 180 degrees, and bake for about 15-20 minutes.

11. Take out the finished product and sprinkle a little pizza straw or tomato sauce on it.

Tips:
/method/
1. If you want to know whether the shrimp tugged egg is cooked thoroughly, you can insert a bamboo stick to test it, and you can take out the whole without batter or easily.
2. If you want the bottom batter to be burnt and crispy, you can also brush oil on the edge of the shrimp egg after setting, let the oil penetrate into the bottom and continue to bake.

/save/
Because there are eggs and seafood, it is recommended to cook them and eat them.