Pineapple Fritters Shrimp
1.
Wash the prawns.
2.
Peel the prawn head and shell.
3.
Make a knife on the back of the shrimp, remove the muddy intestines, rub it with water and rinse it out.
4.
Squeeze the water from the cleaned shrimps and pat them flat with the back of a knife.
5.
Then chop into shrimp paste.
6.
Put the chopped shrimp paste into a small basin, add a little cooking wine, salt, and pepper, and use chopsticks to beat it vigorously in one direction (this step cannot be saved, be sure to beat thoroughly until the shrimp can stick together)
7.
Pour a little thick cornstarch water into the whipped shrimp paste and continue to whipped for later use.
8.
Cut the pineapple into small pieces. (If you use pineapple, soak it in light salt water in advance)
9.
Cut off both ends of the fried dough sticks, and cut the puffy part into small pieces.
10.
Insert your finger into the center of the fried dough stick, carefully press the center of the fried dough stick, and evenly stuff the shrimp paste into the hollow center of the fried dough stick by hand.
11.
Put the oil in the pot and heat it to 50% heat (put a chopsticks in to test the oil temperature, and small bubbles at the bottom of the chopsticks can be done) Put the fried fried shrimp on medium and low heat until the fried fried fried dough becomes darker.
12.
The prawns are hardened and set aside. Heat the oil in the pan again until it is boiling hot. Pour the fried deep-fried prawns and continue re-frying until they are crispy (about 10 seconds) and remove the oil.
13.
After the fritters have cooled slightly, mix well with the pineapple chunks and salad dressing.
14.
Sprinkle with black sesame seeds at the end.
Tips:
To make this pineapple fritter shrimp, it is best to choose pineapple. Compared with pineapple, pineapple has more water and sweeter taste. You must choose the dough sticks with better bulkiness, the hollow in the middle is bigger, and more shrimp paste can be stuffed into it.
The corn starch water is slightly thicker than our usual thickening.
Before chopping the shrimps, it is more convenient to flatten the shrimps with the back of a knife and then chop them. When whipping the shrimp pastes, be sure to beat them thoroughly until the shrimp pastes stick together. This will ensure that the shrimp pastes are elastic and have a better taste.
Fried deep-fried deep-fried deep-fried deep-fried shrimp with 50% oil for the first time. After putting it in, change to medium and low heat to keep the deep-fried deep-fried deep-fried deep-fried deep-fried deep-fried deep-fried deep-fried deep-fried deep-fried shrimp. Q. The taste is best to choose the salad dressing according to your own preferences. Pay attention to adding it when the fried dough sticks are not hot and mixing well.