Main Ingredients:
Shrimp: appropriate amount; Oatmeal: appropriate amount; Cornstarch: appropriate amount; Starch: appropriate amount.
Seasonings:
Coconut Milk: appropriate amount; Salt: appropriate amount.
Flavor: Milky; Cooking Method: Fried; Time: 20 minutes; Difficulty: Normal.
Steps for Cooking Shrimp with Oatmeal
Mix cornstarch and cornmeal in a 1:1 ratio. The total amount is about half of the shrimp. The color of the shrimp fried with cornmeal is more golden.
Heat the oil in a wok until it is 50% hot. Coat the shrimp evenly with the mixed powder and fry on low heat. You can use a smaller wok so that less oil is used to avoid waste.
Fry the shrimp until golden brown, then remove and use paper towels to absorb excess oil. After frying the shrimp, I found that only a quarter of the oil was left in the wok. In order to avoid the dish being too greasy and to make it healthier, I used three sheets of kitchen paper.
Heat the wok, add the fried shrimp, and then add coconut milk. Take it out of the wok when the coconut milk has melted into the shrimp. Remember, it’s coconut milk, not coconut milk! Coconut milk is a seasoning commonly used in Southeast Asian cuisine, while coconut milk is a beverage.
Pour imported oatmeal on top of the shrimp. Remember to use imported oatmeal because it has a richer milk flavor (Malaysian oatmeal is even richer), and the texture is crispier. Hehe, I bought it on special at an imported supermarket downstairs from LG, it’s super cheap, only 23 yuan, and it has big almonds, walnut kernels, and delicious blueberries inside…
