Cooking Steps

1. 

   Step1:Put medium gluten flour, glutinous rice flour and egg yolk powder in a large basin. Add salt, pepper, chicken powder and cooking oil and mix well.

2. 

   Step2:Take a pair of chopsticks or spoon and mix the flour while slowly adding ice water to make a thick batter. It's OK to stir the batter with a little effort. Remember not to mix the batter too thinly. The cake made of the batter is not crispy. It's ok if there's any pimples in the batter at this time. Put the batter in the fridge for 20 minutes.

3. 

   Step3:Wash and drain the shrimps, add 1 / 4 teaspoon salt and 1 teaspoon cooking wine, mix and marinate for 20 minutes. This snack is best made of river shrimp. River shrimp fried crispy can be eaten with shells. It tastes very good.

4. 

   Step4:Wash and cut the leek into sections. Wash and drain the bean sprouts. Take the batter out of the refrigerator. Stir smoothly and add bean sprouts and leeks. If the batter is too thick to stir, add a little water to dilute it.

5. 

   Step5:Heat up a proper amount of cooking oil on a medium high heat in the pan. Put the shrimp cake mold into the oil and heat it together. Then the shrimp cake will be easy to demould later. If you don't have a mold, you can use a wok shovel or a larger spoon instead.

6. 

   Step6:Take out the mold and put it in One point five Scoop batter. Smooth it a little. Spread 34 prawns on the batte

7. 

   Step7:Fry the mold in hot oil.

8. 

   Step8:The shrimp cake will be demoulded naturally after it is set. Fry it upside down until both sides are golden, then drain the oil. After the first shrimp cake is demoulded, the second shrimp cake can be made immediately. And so on until all the batters are fried.

9. 

   Step9:Take advantage of the heat and dip in the mashed garlic and chili sauce.