How to make crispy fried pipa shrimp, crispy outside and tender inside

Cuisine: Anhui cuisine

Ingredients/Seasonings:

125 g shrimp meat, 20 fengwei shrimp, 75 g chicken breast, 35 g pork fat, 50 g cooked shredded bamboo shoots, 5 g shredded shiitake mushrooms, 50 g sesame seeds, 3 egg whites, 2 tsp each of flour and Shaoxing wine, appropriate amounts of cornstarch and sesame oil.

Preparation process:

1. Mince the shrimp meat, pork fat, and chicken breast into a paste, add 1 egg white, an appropriate amount of cornstarch, salt, MSG, pepper, and Shaoxing wine, stir well, pour in the shredded bamboo shoots and shredded shiitake mushrooms, and mix well to make the shrimp filling. Take 20 spoons, grease them with a little cooked oil, lightly pat the fengwei shrimp and place them in the spoons with the shrimp tails sticking out beyond the spoon handles, add the shrimp filling and smooth the surface, steam over high heat for 5 minutes, remove and let cool, unmold from the spoons, and place on a plate. Mix egg white, flour, cornstarch, and sesame oil into a crispy batter. Dip the steamed pipa shrimp in the batter and stick on sesame seeds.

2. Heat a wok, add oil, and when it is 70 percent hot, add the pipa shrimp and deep-fry until the outer skin is crispy, then scoop out and plate.