Crispy fried shrimp

Ingredient:

Fresh, evenly sized tiger prawns, with or without heads as desired (can use frozen prawns).

Spices: salt, seasoning powder, sesame oil, cooking oil, ground pepper (can be omitted if there are small children at home), crushed lemongrass, fresh ginger (marinated to remove fishy smell).

Breadcrumbs, tapioca starch, eggs, flour.

Vegetables served with salad, tomatoes (for decoration).

Preparation:

- Peel the fresh shrimp, leave the tail, remove the black vein, wash with diluted salt water and minced ginger, drain.

- Marinate shrimp with a little salt, seasoning powder, sesame oil and a few crushed lemongrass stalks. Leave for about 30 minutes to absorb the spices.

- Egg and flour part: Beat eggs until fluffy, sift in flour to avoid lumps.

Breading: Dip shrimp in egg and flour then roll in breadcrumbs to create a thick crust.

Fry shrimp: Heat cooking oil in a pan, add shrimp and fry. Add lemongrass to enhance the aroma. When shrimp turns golden brown, remove and place on absorbent paper to reduce the greasy feeling.

Presentation of fried shrimp:

Arrange the shrimp neatly on a plate, decorate with lettuce salad and tomato petals – it looks as eye-catching as the ones sold in restaurants. The fried shrimp is crispy on the outside, while the meat inside is still plump, sweet and soft, and dipped in soy sauce.

Notes when frying shrimp

The shrimp will bend when fried because the abdominal muscle fibers contract when exposed to heat. To have a beautiful, straight shrimp, you need:

- Use a knife to make a few small cuts on the belly of the shrimp, breaking the muscle fibers and causing them to bend. This way, when fried, the shrimp will stay straight, without needing to use a skewer to hold it.

According to giadinh.suckhoedoisong.vn

Source: https://baokhanhhoa.vn/doi-song/am-thuc/202508/tom-chien-xu-gion-ngon-b0a3e67/