I will make some delicious dishes that are delicious and well prepared. I will try to avoid using the same ingredients for every new dish from today, and give you more choices.
Peel and head the shrimp, scratch and knead with 10 g of salt for about 10 minutes, and refrigerate for half an hour
Put honey and orange juice in the salad dressing and stir in one direction until consistency
Take out the marinated shrimp, wash it with water a few times, and dry the surface moisture
Operate from the back of the shrimp, make it deeper and remove the shrimp glands
Beat the eggs in a bowl, mix the starch in another bowl and prepare an empty plate
Scratch the shrimp with egg liquid
Spread the surface evenly in the starch and put it in a plate for later use
Pour more oil in the wok and cook until it is 70% hot, then fry the starch-covered shrimps and fry them on the high heat until the surface is golden and crisp, about two minutes
Fish out
Wash the wok to keep it oil-free, and burn it to the bottom of the pot with a slight temperature, then turn off the heat and put the salad dressing down
Then put the shrimp and stir well with a shovel, wrap the salad dressing evenly on the surface, and then pan out. Put orange slices on the bottom, and sprinkle the minced cashew nuts and shredded mint leaves on it.
Notes
Shrimp should be larger, and it is suitable to make a large mouthful. Shrimp rub with salt for a while and then refrigerate, it will be more crispy, but you should wash it for a while, otherwise it will be salty.
Nutrition
Nutrition Facts
Fresh Orange Cashew Salad Crispy Shrimp
Amount Per Serving
Calories 411Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 434mg145%
Sodium 1489mg65%
Potassium 435mg12%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 7g8%
Protein 38g76%
Vitamin A 81IU2%
Vitamin C 10mg12%
Calcium 235mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.