CRYSTAL SHRIMP FOOD RECIPES

Steps:

• Place shrimp in colander; rinse under cold running water. Drain. Sprinkle 1 teaspoon salt over shrimp; stir 1 minute. Rinse under cold running water again; drain. Repeat with shrimp and 1 teaspoon salt. Rinse and drain well. Transfer shrimp to several layers of paper towels and pat dry. Whisk egg white, 1 tablespoon cornstarch, and remaining 1/4 teaspoon salt in medium bowl; stir until shrimp are coated with batter. Cover and chill at least 1 hour and up to 3 hours.
• Whisk broth, rice wine, sesame oil, white pepper, and remaining 1 teaspoon cornstarch in small bowl; set aside.
• Attach deep-fry thermometer to side of 14-inch-diameter flat-bottomed wok or heavy large deep saucepan. Pour 4 cups oil into wok or saucepan and heat over medium-high heat until thermometer registers 375°F. Using slotted spoon, add shrimp (with batter clinging to surface) in batches of 5 or 6; cook just until shrimp turn pink, stirring and separating any that stick together, about 30 seconds. Using slotted spoon, transfer shrimp to plate. Transfer 1 tablespoon oil from wok to small bowl and reserve. Carefully pour remaining oil from wok into metal bowl (reserve for another use). Wash and dry wok.
• Heat same wok or heavy large skillet over high heat until drop of water evaporates on contact. Add reserved 1 tablespoon oil and swirl. Add green onions and ginger; stir 10 seconds. Add shrimp and peas. Stir in broth mixture; stir-fry until shrimp are just opaque in center and sauce coats shrimp, about 30 seconds. Transfer to bowl and serve.

Steps:

• Practice (shrimp stuffing):
  Chop 2/3 of the shrimp meat into puree, 1/3 into cubes, and chop carrots
• Add carrots to the pureed shrimp paste, add salt, sugar, ginger, vinegar, and pepper and stir well
• Then pick up the stuffing, shake it from a foot high into a bowl and repeat 20-30 times until it is thoroughly stirred, add vegetable oil and stir well, put it in the refrigerator and freeze for 15 minutes. After freezing for 15 minutes, take it out from the refrigerator and add Stir the remaining shrimp meat evenly and put it in the refrigerator for later use
• (Shrimps):
  Prepare the ingredients 150 grams of orange flour, 10 grams of tapioca flour and salt, mix and mix well
• The other 10 grams of cassava flour temporarily set aside for later use
• Hot noodles: Pour boiling water into the mixed powder, stir it into a snowflake shape with chopsticks while flushing, try not to have dry noodles, and simmer for 5 minutes with a cover
• Knead the hot noodles evenly while it is hot, add the remaining 10 g of tapioca powder in portions
• Add about 10 grams of lard and knead it to gradually become a uniform dough
• Add about 10 grams of lard and knead it to gradually become a uniform dough
• Round and roll into round skin
• (Package method):
  The skin of shrimp dumplings should be as thin as possible. The thinner the dumplings are, the more transparent the dumplings. Pick up the dumplings and put them in an appropriate amount of fillings, which is almost transparent. , At this time, you can still see that the skin is very thin
• Push the shrimp dumpling skin with one hand, and pinch the pushed skin with the other to become wrinkles, and so on. After the final squeeze, it will still be a little firmer, fearing it will crack during steaming.
• Boil water in a pot, put the wrapped shrimp dumplings on a drawer covered with greased paper (or carrots), and steam it for 4-5 minutes. Don’t turn on the heat to the maximum, just a little bit higher, too. The skin of shrimp dumplings is easy to crack under the fierce firepower