Ingredients
370 g large shrimp (about 13 oz), 70 g lettuce leaves (about 2.5 oz), 2 eggs, 25 g all-purpose flour (about 3 tablespoons), 50 g bread (about 1.75 oz).
Seasonings
500 g vegetable oil (about 50 g will be absorbed), 8 g scallion, 5 g ginger, 3 g salt, 1 g white pepper, 13 g cooking wine, 4 g MSG
Instructions
1. Slice the scallions and ginger into pieces; cut the bread into small cubes about the size of mung beans; sanitize and wash the lettuce leaves; clean the prawns, remove the heads, shells, and the digestive tract along the back, then slice open from the back to form a butterfly shape, lightly score a crosshatch pattern on one side, and marinate the prepared prawns with the seasonings for half an hour to absorb the flavors.
2. Coat both sides of the prawns with flour, then roll them in beaten egg, and finally press bread cubes firmly onto both sides, making sure they stick securely.
3. Heat vegetable oil in a wok to 350°F (medium-high heat), then add the prepared shrimp and deep-fry until golden brown, crispy on the outside and cooked through, then remove and drain. Cut each shrimp into three pieces, arrange on a plate, and surround with fresh greens. This dish is savory, crispy, and tender, with a beautiful golden color.