Sihai network

Tokyo street food including prawns and tempura

1. Wash the live shrimp.

2. Pull off the head and remove the line.

3. Peel the shell off the shrimp.

4. The tail of shrimp is left behind, and the finished product is more beautiful.

5. Use a knife to pat the belly of the shrimp for a few times, and then break the ribs. After all the shrimp are processed, use 1 / 4 teaspoon of salt and pepper to mix well, and marinate for 5 minutes.

6. Dice eggplant and carrot, marinate with 1 / 4 teaspoon salt for 5 minutes.

7. Put eggs, water, low gluten flour and 1 / 2 teaspoon salt into a large bowl, and mix them into a batter without particles.

8. Put shrimps in dry flour and coat with flour.

9. Drag the egg.

10. Put in 5% hot oil, fry until the surface is yellowish.

11. The surface of Eggplant and zucchini block is also patted with a layer of dry flour.

12. Beat the eggplant and zucchini with dry flour, and fry in the oil pan until the surface is yellowish. When the oil temperature rises to 70%, put in shrimp, eggplant and zucchini and fry them again.