虾仁裹上蛋液面包糠，炸出金黄酥脆的黄金虾球

上次家里来客人，我随手做了盘黄金虾球，本来想着凑个数，结果一上桌就被抢光了，连平时不爱吃油炸食品的表姐都连吃了三个，还追着我要做法。其实这东西真没那么难，就是鲜虾裹上蛋液和面包糠炸一炸，外酥里嫩，蘸点番茄酱或者沙拉酱，比外面买的冷冻虾球好吃太多。

做这个最关键的食材就是虾，我一般买鲜虾，活蹦乱跳的那种，剥出来的虾仁才够弹。嫌麻烦的话买冷冻虾仁也行，但口感会差一点。虾买回来先处理，去头去壳，从背部划一刀挑出虾线，洗干净后用厨房纸吸干水分，这一步不能省，不然炸的时候容易溅油。处理好的虾仁放碗里，加一点料酒、白胡椒粉和盐，抓匀腌十分钟，去腥提鲜。

腌虾的时候准备三样东西：一碗淀粉，一碗打散的鸡蛋液，一碗面包糠。面包糠我买的黄色的那种，炸出来颜色更漂亮，要是没有白色的也行。腌好的虾仁先裹一层淀粉，抖掉多余的粉，再放进蛋液里滚一圈，最后放进面包糠里，用手轻轻按一下，让面包糠粘得牢一点，不然炸的时候容易掉。

锅里倒油，油温烧到六成热，就是筷子插进去周围冒小泡泡的程度，把裹好的虾球放进去，中小火炸，别一次放太多，分两次炸更均匀。炸到虾球浮起来，表面变成金黄色，大概两三分钟就熟了，捞出来沥干油。要是想更酥脆，可以等油温再升高一点，复炸个二三十秒，不过我觉得一次炸透也够吃了，复炸太麻烦。

刚出锅的黄金虾球最好吃，外皮酥酥脆脆的，咬开里面是弹牙的虾仁，鲜甜多汁，一点都不柴。我家娃特别爱吃这个，每次做都要蘸着番茄酱吃，说比肯德基的虾球还好吃。有时候我还会多炸一点，放凉了装保鲜袋冷冻，下次吃的时候空气炸锅热一下，口感跟刚炸出来差不多。

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其实做家常菜就是这样，不用什么复杂的手法，把简单的食材处理好，就能做出让人惊喜的味道。这个黄金虾球从准备到上桌也就半小时，家里来客人端出来特别有面子，成本比外面买的便宜一半，还干净卫生。你们要是也爱吃虾，真的可以试试这个做法，保证不踩雷，做一次就会爱上。