|White pepper powder||Few|
|Raw meal||Appropriate amount|
|Salad oil||Appropriate amount|
|Flavor||Sour and sweet|
The potatoes are sliced and steamed in a steamer for about ten minutes.
If you poke with chopsticks, you can easily poke a hole.
Put the potatoes in a plastic bag and roll them into mashed potatoes with a rolling pin.
Shell the shrimp, remove the shrimp line and leave the last part of the tail.
Leave about 15 shrimps with the last section and the tail shell.
Cut shrimps into shrimp paste and set aside.
Mix mashed potatoes and shrimp with a little salt, pepper and chicken essence.
Put the mashed potatoes into a ball about the size, poke a small piece, put the shrimp tail in, knead well, and rub round.
Each shrimp ball is coated with flour.
Eggs are scattered and shrimp balls are wrapped in a layer of egg liquid.
Finally, wrap a layer of bran.
Pour oil into the pan and heat it up to 70%.
Deep-fry in low heat until golden brown on the surface. Remove and control oil.
Squeeze a little salad sauce, prepare a little tomato sauce, plate.
Works from Gourmet blood-eating GG