The method for making crispy and numbing shrimp

Ingredients Introduction

An appropriate amount of imported frozen Argentine red shrimp, an appropriate amount of dry starch, and an appropriate amount of dry Sichuan pepper An appropriate amount of dry chili slices Ginger An appropriate amount of grated garlic slices White Sesame seeds An appropriate amount Chicken essence An appropriate amount of spring onion

[Crunchy Spicy Shrimp]Recipe steps:

1. An appropriate amount of imported frozen Argentine red shrimp, place the red shrimp in a glass bowl and add water to defrost;After defrosting, make a cut along the back of the shrimp (for better flavor penetration), remove the shrimp vein (to prevent sand);

2. Lay out a dry towel, absorb the excess moisture from the surface of the red shrimp;After absorbing the surface moisture, place the red shrimp in a colander and add an appropriate amount of dry starch to make them evenly coated with dry starch; after coating, shake off any excess dry starch;Apply an appropriate amount of dry starch on the meat of the shrimp (to prevent loss of moisture during frying);

3. An appropriate amount of dried Sichuan pepper;An appropriate amount of dried chili slices;An appropriate amount of grated ginger;An appropriate amount of garlic slices;An appropriate amount of toasted white sesame seeds;An appropriate amount of seasoned salt;An appropriate amount of thirteen spice;Mix the seasoned salt and thirteen spice in a small dish (in equal proportion);

4. Heat the pan, pour in oil until it's about seven-tenths full; when bubbles appear around a chopstick placed in the oil, the temperature is suitable;Add an appropriate amount of red shrimp, stir with a spoon to prevent sticking and burning during frying; once the shell turns color, remove quickly;Drain the dried chili slices and Sichuan pepper in a colander, allowing them to absorb some moisture;

5. Heat the pan, add an appropriate amount of oil; pour in the water-absorbed chili slices and Sichuan pepper, stir-fry over low heat until the moisture is gone;When most of the moisture has evaporated, add an appropriate amount of water and stir-fry over high heat to evenly release the flavor from the chilies and Sichuan peppers;As the moisture nears completion, add an appropriate amount of garlic slices and grated ginger, continue cooking over low heat (be patient, using a spoon to check if they are properly cooked);

6. After stir-frying until fragrant, add the fried red shrimp, season with salt, chicken essence, seasoned salt mixture, and thirteen spice; sprinkle an appropriate amount of toasted sesame seeds and spring onions; cook over high heat until well mixed;Turn off the heat and serve immediately for a delicious dish;

7. Finished product image.