Accessories: salad oil, bread crumbs, starch, 1 onion, 2 slices of ginger, 2 eggs.
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1. Making shrimp glue: After the frozen shrimp is thawed, remove the mud sausage, wash it and squeeze out the water.
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2. Take 2/3 of the shrimp and put it in a cooking machine to make shrimp paste.
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3. 1/3 Crush and chop into coarse shrimp paste with a knife.
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4. Mix two kinds of shrimp paste.
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5. Add the right amount of salt.
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6. Add onion Jiang Shui
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7. Add 20 grams of cornflour.
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Step 8 add pepper
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9. Add 1 protein
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10, stir evenly, stir in one direction until the shrimp paste starts to fluffy, cover it with plastic wrap, and put it in the refrigerator for 30 minutes to 1 hour.
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1 1. Making shrimp cake: This is the prepared main ingredient. Take 50 grams of shrimp and beat it into balls.
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12, evenly coated with starch.
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13, egg liquid package
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14, finally wrapped in bread crumbs and slightly crushed, it is a semi-finished shrimp cake, which can be stored in the refrigerator in large quantities.
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15, heat salad oil in a small pot and fry the shrimp cake until it floats.
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16. Take out the oil and serve it with Thai sweet and spicy sauce.
skill
It's best to make it with fresh shrimp. Mine is frozen shrimp, so I added chicken powder to the shrimp sauce without adding fresh ones.
You can put some coriander when beating shrimp sauce with a cooking machine. My daughter didn't eat coriander, so I didn't put it in.
If the production is large, you can freeze the semi-finished products and take them out when you want to eat. You can fry it directly without thawing, and it tastes the same.
It's best to go with Thai sweet and spicy sauce, if not, go with ketchup.