1. Shell the shrimp and remove the shrimp thread. Leave the back of the shrimp to remove the shrimp thread, so that when the shrimp is slipped, it will curl and turn into a shrimp ball, otherwise it will not be easy to become a ball
2. Mix the flour with eggs and salt first
3. Then add water to dilute
4. Finally add a little baking powder
5. The thinness of the batter is basically based on the ability to completely hang the shrimp. Too thin is not good, and the final dough is too thick, so the amount of water can be adjusted by yourself. The water absorption of each type of flour is different. The batter is adjusted and left for about 3 minutes. Let the baking powder react
6. When frying, it is best to use a little more oil. You can use a small pot so that the depth of the oil is higher. There is a simple way to control the temperature of the oil. Heat the oil on medium heat, cook for half a minute, and drip a drop of batter into the oil. At first, the batter will sink to the bottom, and will slowly be wrapped in small bubbles. Then the batter will expand rapidly and float to the top of the oil. At this time, the oil temperature is almost the same. You can start by changing the ignition slightly. Only one is covered with the batter and fried, because the batter will swell larger, and a few of them can be fried in a pot. Fry until golden brown and you can get out of the pan
7. Finally, put it on the plate and sprinkle with salt and pepper to complete. Of course, it is ok with tomato sauce and Thai chili sauce.
