A spoonful of black pepper, white pepper and salt,

Mixed batter: low-gluten flour 100g, 2 egg yolks, clear water 160ml.

Steps:

1 Wash the shrimp, remove the shell and sand line, leave the shrimp tail, stew it horizontally along the abdomen with the back of a knife, be careful not to cut it, add salt, white pepper and black pepper, grab it and marinate it evenly to remove the fishy smell.

2 low-gluten flour, egg yolk, water, batter.

3. Put the oil pan on low heat, dip the batter into the pan with chopsticks to form a small disk, and fry until it is slightly yellow and control the oil for later use.

4 shrimp wrapped in a layer of low-gluten flour, a layer of paste, a layer of Xiaowei. Fry in a small oil pan until the surface is slightly yellow and crisp, remove and plate. It tastes more refreshing when dipped in salad dressing.