How to make soft-fried shrimp cakes delicious and simple?

Cooking category: Deep-fried; Cuisine: Sichuan cuisine

Ingredient category: Shrimp and crab; Flavor: Crispy and fragrant

Suitable season: Any

Color, aroma and taste: Crispy outside and tender inside, delicious and fresh

Main ingredient: 500 g fresh shrimp

Secondary ingredients: 50 g chicken breast, 100 g pork fatback, 50 g lettuce, 10 g scallion, 25 g egg white, 50 g bean starch, 5 g refined salt, 25 g pepper-salt, 1 g ground pepper, 10 g flour paste, 1 g sesame oil

Preparation:

1) Rinse the fresh shrimp, squeeze out the meat and wash it, then chop into fine pieces;

2) Pound the chicken breast and pork fatback separately into a paste, add egg white, water bean starch, salt and cold stock to make a chicken paste, then add cooking wine and ground pepper, mix well with the finely chopped shrimp, put it into a plate and smooth the surface, steam over medium heat until just cooked (about 5 minutes), take it out and let it cool, cut into wide strips with a knife, and coat with a layer of fine dry bean starch;

3) Place a wok over heat, add cooked lard and heat it (about 150-180°C), put in the shrimp cake strips, deep-fry until heated through and just changed color, then scoop them out, drizzle with sesame oil and arrange on a plate, garnish with lettuce and scallion paste, and serve with a separate dish of pepper-salt.