Pipa Shrimp in Tomato Sauce
1.
Wash the shrimp, remove the head, and remove the mud line from the back of the shrimp.
2.
Peel off the prawn skins, and keep the prawn tail and the skin of the previous section of the prawn tail.
3.
Use a knife to cut 3/4 into the middle of the back of the shrimp.
4.
The appearance of the prawns after being cut, be careful not to cut them completely, the whole prawns are like a lute.
5.
Marinate the shrimp with salt, cooking wine, and ginger for 10 minutes.
6.
Mix an appropriate amount of flour and starch (approximately 2:1 ratio), add a little salt, white pepper and water and stir together to form a paste.
7.
Put oil in the pot. Don't use too much oil. After the oil is hot, turn it to a medium-to-low heat, and cover the shrimp with the batter.
8.
Pinch the tail of the shrimp with your hands, and put the shrimp meat into the frying pan with the cut side down.
9.
Don't loosen your hands after cooking. After the shrimp tails are fried and set, let them go. From time to time, put the oil on the back of the shrimps to make them mature.
10.
When the shrimp turns red, remove and serve.
11.
Leave a little oil in the pot, add tomato sauce and sugar osmanthus and sauté until fragrant.
12.
Just pour the sweet and sour tomato sauce on the fried shrimp.
Tips:
1. The shrimp must retain the tail and the last section of the shrimp skin, so that it is easy to shape during frying.
2. Adding starch to the flour can make the shrimp feel more crispy after being fried.
3. Sugar osmanthus is not necessary, the ketchup is sweet, no need to add sugar.
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