The shell of the prawn was thin and crispy. As it was wrapped in a layer of starch, after being cooked with scalding oil, it immediately turned into a tempting red color.
"The surface will turn white from the frying, and the starch on the outside will be cooked. Scoop it out to remove the oil. There will be a lot of residue in the oil this time, so you have to filter it again to remove the impurities."
"The oil temperature would be a perfect match for frying lotus root slices now. Still at medium heat, fry the lotus root slices until they form a slight curl and the surface is slightly yellow. Then, you can fish them out."
"Turn the heat to high and wait until the oil is 80% hot. Pour the prawns in to fry and you'll be able to fish them out in about 30 seconds."
