Please trim 13 black tiger shrimp. (Refer to the video) Step 1: Take off your head

Step 2: Remove the pointed water gun in the middle of the tail If you remove the water gun, it prevents the oil from splashing when you fry the coconut shrimp

Step 3: Peel it off Open the inside of your stomach vertically and turn it around

Step 4: Use a toothpick or point to poke the shrimp outside of the second joint and lift the shrimp guts up And pull it out slightly with your hand. (Refer to the video) If you take out the intestines of shrimp, the texture and bitterness of coconut shrimp will ease

Cut all shrimp in the same way as above

Beat 1 egg to make egg water and prepare 3T of starch and 100g of coconut shrimp

Starch powder - Egg water - Coconut shrimp in order. Put starch powder on all shrimp first

I'll fry the coconut shrimp in the wok. Add an appropriate amount of cooking oil and raise the oil temperature to 130 degrees. If you don't have a thermometer, drop the egg mixture and see if it comes to your mind. Then, add coconut shrimp

I will fry the coconut shrimp twice in total. If you fry it twice, the hot steam escapes out during cooling, completing a much more crispy coconut shrimp!

Turn it upside down when it's cooked If cooked over high heat, the shrimp may burn on the outside and the inside may not be cooked. Fry coconut shrimp at a moderate temperature (medium heat)

First, take out the fried shrimp and cool it down (5 minutes)

When frying for the second time just before eating, fry it crispy over high heat. Fry it out until it's golden and crispy until it's the visual you want.

To make cream mayo sauce. 1. Dissolve 1T of sugar in 1T of vinegar. 2. When sugar melts, turn off the heat and cool down the pan. 3. When the pan cools, add 4T of mayonnaise and mix well

Crispy and savory fried shrimp. Coconut shrimp is done