1. Pick out the shrimp thread from the green prawns, gently rub with 2 grams of salt and rinse with water, repeat 2 times to control the moisture
2. Dip the surface moisture of the dried shrimp with kitchen paper
3. Add appropriate amount of white pepper and 1 gram of salt, stir well and marinate for 10 minutes
4. Peel the old skin on the green onion, take the white part and cut into slightly larger dices
5. Add the marinated shrimp to the cornstarch and mix well
6. Make every shrimp evenly coated and dipped in cornstarch
7. Let stand for 5 minutes
8. Add sugar, maltose, 1 gram of salt and 4 tablespoons of water to the tomato sauce, mix well and set aside
9. Add appropriate amount of oil to the pot, burn 50% of the heat, add the shrimps and fry them until they are set
10. Take out the oil control
11. While frying the prawns, start a separate pot, pour the cold oil in the hot pot into the tuned tomato sauce and fry the color red and bright.
12. Increase the oil temperature to 80% hot on high heat, pour the shrimp in portions and deep-fry until the surface is crispy and remove.
13. Quickly pour into the fried sauce, add the green onion and white diced, stir fry quickly and evenly out of the pan and put on the plate
Tips:1: The fried shrimp and the fried sauce should be started at the same time, so as to ensure that the shrimp is crispy in the mouth.
2: There is no cornstarch at home that can be replaced with starch, but the shrimp is crispy without cornstarch.
3: The shrimps must be marinated with kitchen paper dipped in the moisture on the surface of the dried shrimps, so that too much cornstarch will not affect the taste due to the high moisture of the shrimps.
4: The ones without maltose can be omitted.
