Shanghai Mom Teaches You a Crispy and Crunchy ‘Bee Fung Yuen Char Shrimp’
Bee Fung Yuen Char Shrimp, belongs to Cantonese cuisine. 'Bee Fung Yuen' refers to Sai Kung Bee Fung Yuen. When it comes to 'Bee Fung Yuen Char Shrimp', it's actually more like a snack. Fresh shrimp is deep-fried to become crispy, then coated with crispy breadcrumbs, making it almost like french fries in terms of a crispy and crunchy texture. The essence lies in the unique flavor of garlic and breadcrumbs. Its special feature is its sweet and fragrant crispness, not soggy, the shrimp has a crispy and flavorful texture, golden and bright, and the aroma is overflowing, making people's mouths water and want to savor it.
Ingredients preparation
600g Key Lime Shrimp
Appropriate amount of scallions
Appropriate amount of ginger
Appropriate amount of green peppers
Appropriate amount of red peppers
6 heads of garlic
15ml oyster sauce
15g fermented bean curd sauce
15g white sugar
100g breadcrumbs
10ml light soy sauce
Cooking process of Bee Fung Yuen Char Shrimp
1. Cut off the shrimp whiskers and shrimp legs of the Key Lime Shrimp, rinse them clean with water, open the shrimp shell, and remove the shrimp thread for later use.
2. Chop ginger and garlic into minced pieces, chop scallions into scallion pieces, chop green peppers and red peppers into strips.
3. Start a fire in the pan, pour in an appropriate amount of edible oil, add most of the minced garlic, fry until golden yellow and remove.
4. Start a fire in the pan, pour in an appropriate amount of edible oil, after the oil is hot, put the Key Lime Shrimp in to fry for 1 minute until slightly yellow and remove.
5. Wait for the oil temperature to rise again, then put the Key Lime Shrimp in to fry for about 30 seconds, then remove.
6. Leave a little oil in the pot, put scallion pieces, ginger pieces and garlic pieces into the pot to stir-fry out the aroma.
7. Then add green pepper strips and red pepper strips, add 15g fermented bean curd sauce and stir-fry out the aroma, then pour in 10ml light soy sauce, 15ml oyster sauce and 15g white sugar, and then pour in the fried shrimp to stir-fry to absorb the flavor.
8. Subsequently, pour in the previously fried minced garlic and stir-fry evenly, then remove.
9. Start a fire, pour in a little oil, and fry 100g breadcrumbs until crispy.
10. Finally, pour in the stir-fried Key Lime Shrimp and stir-fry until all the Key Lime Shrimp are coated with breadcrumbs.
11. Plate and serve, Bee Fung Yuen Char Shrimp is complete!
Hello everyone, here is Shanghai Mom's Private Kitchen. I am a genuine Shanghai mom, not a chef in a five-star hotel, but I just like to cook and love to cook. I share original delicious recipes and food videos every day. If sharing is helpful to everyone, I hope everyone can give encouragement through likes, forwarding and following. Thank you for your reading!
