What kind of flour is used for the batter for soft fried shrimp and how to mix it?

The main ingredients used in the batter for soft fried shrimp are as follows:

8) Eggs: 2

9) Water: 75g

10) Self-raising flour: 85g. Many recipes use flour + starch, in fact, self-rising flour is more suitable for this purpose, self-rising flour mixed with baking powder, mixed with the liquid will produce carbon dioxide, so that the batter wrapped in the outside of the shrimp after deep-frying fluffy and crispy.

How exactly do you make soft-fried shrimp? p>7) cooking wine: appropriate amount, you can use white wine, you can use yellow wine, you can use white wine.

The above in addition to shrimp, a lot of ingredients are given "moderate", because in the cooking process is not precisely measured, because the amount of these ingredients slightly more or less on the finished product of the flavor of the impact of the slightest, you can take the back of the raw material photos as a reference. Of course, the batter hanging on the outside of the shrimp is different, as in cake baking, small differences in the proportions of ingredients can lead to very different results.

The main ingredients of the batter are as follows:

8) Eggs: 2

9) Water: 75g

10) Self-raising flour: 85g. Many recipes use flour + starch, in fact, self-rising flour is more suitable for this purpose, self-rising flour mixed with baking powder, mixed with the liquid will produce carbon dioxide, so that the batter wrapped around the outside of the shrimp after deep-frying fluffy and crispy.

Three, the production method is as follows:

1) Strain the shrimp water, if it is frozen shrimp, first with cold water to remove the surface of the ice debris spread on a plate at room temperature to defrost, every 10 minutes with water to wash off the surface of the precipitation of the ice debris, basically one hour can be fully defrosted.

2) Place the shrimp in a large bowl and add the wine, white pepper and sliced ginger and scallions. Mix well and let stand for 15 minutes to eliminate the fishy odor of the shrimp.

3) Use this time to prepare the batter. Beat two eggs in a large bowl, then add 75g of water and 85g of cornstarch: mix well with an egg fork or chopsticks and season with salt and white pepper.

3) Soft fried shrimp should be dipped in pepper salt when eating. Put the peppercorns and salt in a small saucepan and heat it on the stove. When the peppercorns are fragrant, pour them into a mortar and pestle and set aside.

4) Using chopsticks, place the shrimp one by one into the bowl of batter, taking care not to take the ginger and green onion slices with you.

5) Take a small wok and use a 14cm non-stick pan here to save oil. The depth of the oil should be at least about 3 centimeters, peanut oil is used here. Heat the frying pan over medium heat and when a layer of even bubbles appears at the bottom of the pan, put the battered shrimp in and fry them. Be careful not to put too much in at once, otherwise the shrimp will stick to each other. When the shrimp float up, you can use chopsticks to turn them slightly to make sure both sides are evenly colored.

When the prawns are golden brown, remove them from the pan and place them on a plate lined with kitchen paper to filter out the excess oil.

6) Drain the shrimp and serve with the pretzels.

Tips:

First, the soft fried shrimp is more critical to the consistency of the batter, the batter is too thick, wrapped in the shrimp outside the amount will be too much, but masked the shrimp itself, the batter is too thin, the process of frying is very easy to fall off. The recipe given here is my preferred result, you can also do some fine-tuning according to your own preferences.

Secondly, the use of self-rising flour instead of regular flour + starch can make the batter fluffy and crispy after frying.