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Rows of Shrimps

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750g shrimps
2 egg whites
25g scallion juice
25g garlic juice
25 prickly ash powder

  • Discard the heads and shells of the shrimps, but keep the tails, pickle in condiments for 10 minutes.
  • Pierce five shrimps in a row onto a skewer, put the rows into egg batter, deep-fru om 50% heated oil until the shrimp meat is stiff, when the oil gets 60% hot, deep-fry again. Arrange in rows on a dish.
  • Serve with wild pepper or pungent sauce, sweet brown sauce, and tomato ketchup.

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