7 Ways to Make Flour Fried Shrimp for Long Lasting Crispy

fried prawns at seafood restaurants have a thin, crispy, long-lasting, non-greasy coating of flour.

This delicious deep-fried shrimp is often a favorite dish at seafood restaurants. 

1. Make sure the prawns are of good quality

Fresh and good quality prawns make a delicious dish of fried prawns. In addition, fresh shrimp meat is also sweeter and chewier when cooked.

2. How to peel prawns

You can peel the skin of the shrimp and leave only the tail to make a dish of flour fried shrimp.

In addition, to make the shrimp seem bigger, you can split the back of the shrimp so they don't break.

3. Season the prawns

The simplest seasoning for shrimp meat before cooking is salt and sugar.

If you are afraid of fishy shrimp, add a squeeze of lemon juice. Restaurants often also add MSG for seasoning. 

4. Pay attention to the composition of the dye or wet dressing

You need ice water, wheat flour, and rice flour to make crispy fried prawns like a seafood restaurant. 

Avoid using dipping ingredients from eggs, because the egg content makes the flour fried shrimp not crunchy for long.

The ratio of the amount of ice, wheat flour and rice flour is 6:3:1.

For example, the comparison is 150 ml of ice water mixed with 75 grams of wheat flour and 25 grams of rice flour. 

5. Add baking powder

Baking powder can make the flour fried prawns have a light crunchy texture.

This sensation is much liked because it doesn't make the deep-fried prawns difficult to chew.

Add a little baking powder , about a quarter of a teaspoon for a dose of 75 grams of flour for dyeing.

6. Add the cornstarch to the flour coating

In addition to the wet dye or coating, another part to pay attention to is the dry coating or coating.

Mix flour with cornstarch in a 5:1 ratio.

For example, 100 grams of flour mixed with 20 grams of cornstarch. 

7. Pinch the outside of the shrimp before frying

Pinch the part of the flour that covered the shrimp to create a floury texture that curls when the shrimp is fried.

If you feel that the batter for the deep-fried prawns is too thin, repeat the process twice for the dipping and dry ingredients. 

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