Sour and Spicy Shrimp

Name: Sour and Spicy Shrimp
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Pea starch; 150ml water

by Personality is better than beauty

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

When I traveled to Chengdu before, I saw cold shrimp. Like me, the first time I heard the cold shrimp and thought it was a real shrimp. Later, when I saw it, I realized that it wasn't the frogfish from Xiaozi's hometown? The cold prawns are cooked with paste and drained into the cold water basin with a colander to form. Because the head, large and small shape resemble prawns, they are called rice cold prawns. Served with brown sugar water, rose sauce, sweet and soft, cold in the mouth!

In the Huaibei area, especially in Xuzhou and Jining, it is called "frog fish" or "baby fish" ~ with chili, dried radish, mustard, sesame oil, ground peanuts, and sweet vinegar, a salty, spicy and sweet frog fish it is done! "

Ingredients

60g Pea Starch
150ml Water

Sour and Spicy Shrimp

1. Mix 60 grams of pea starch with 150ml of water and stir well

2. Pour 500ml of water into a small pot, turn to a low heat after boiling

3. Pour the pea paste and stir while pouring

4. Stir while pouring. After pouring all in, stir quickly on low heat, stir until transparent, turn off the heat

5. Spoon the batter onto the colander, put a basin underneath, and fill it with cold water. Drain the batter into the cold water basin with a steamer.

6. This is how the flour leaking in the cold water basin becomes like this!

7. Mince garlic, then use light soy sauce, balsamic vinegar, salt, chicken essence, sugar, chili oil, sesame oil to make a bowl of juice, then pour it on the cold shrimp and stir evenly.

8. The cold prawns are uniform in size, each with a small tail, which is slippery and soft.

9. The taste is smooth, cool and delicious, you can try it

10. You can also add brown sugar water and ice cubes to make it sweet

11. How can we lose cold shrimp in summer? Hurry up and make a bowl after watching it!

12. Summer refreshing appetizer snack, simple operation, cures no appetite in hot weather

13. The summer heat makes people always want to eat something cold.

14. The cold shrimp is smooth and refreshing, soft and sweet. It can definitely become the favorite of the whole family.

15. The cold shrimp is cooked with paste and drained into the cold water basin with a colander to form. It is called rice cold shrimp because the head, large and small shape resembles shrimp.

Tips:
1. Mung bean starch can be bought in supermarkets, if not available, other starches can be used instead.
2. The ratio of pea flour to water is 1:7 or 1:8. This recipe is 1:7. 200 grams of pea flour is mixed with 400 ml of water, and the other 1000 ml of water is poured into a pot and boiled.
3. When pouring the starch paste into the pot, be sure to keep stirring. Otherwise, it is easy to form gnocchi and affect the taste.
4. The cooked cold shrimp is not suitable for long-term storage in the refrigerator, which will affect the taste.
5. The cold sauce can be made according to your own taste
6. You can choose to cook in a non-stick pan if you are afraid of the batter.
7. The cooked cold shrimp can be put into ice water for a period of time and then eaten, the taste is more refreshing