Handle large prawn. Go to the head, pull the shell, pull out the shrimp line, and pay attention to the shrimp tail when removing the shell. Cut a few knives across the abdomen of the shrimp.
Gently tap the back of the shrimp so that you can break the shrimp's tendon (sounds cruel...) so that the shrimp won't curl up when it is fried. Note that it is a gentle tap, a little knock for a while, want to make the straight long fried shrimp in the Japanese shop, this step must not be omitted. I think the fried shrimp or the rolled roll looks cute, so I didn't beat it.
The treated shrimp was sprinkled with some salt and cooking wine for a while. In order to adjust the taste, I added some spiced powder.
Prepare raw powder, beaten egg liquid, and bread crumbs in three bowls.
The shrimps are covered with raw powder, egg liquid, and bread crumbs in order, paying attention to the order. Pour more oil into the pan and heat it. Put the prepared shrimp in a small fire and fry. Be careful to fry the small fire when you fry, otherwise it will be easy to fry the surface.
Shrimp can be fried until the surface is golden. Place it on the drain rack and drain off the excess oil (you can also use blotting paper). This will allow you to pack and eat, and it will be better to pair with lettuce salad.