Baked Pumpkin and Anchovy Shrimp with Cheese

Name: Baked Pumpkin and Anchovy Shrimp with Cheese
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Anchovy Shrimp; 500g pumpkin; 5g American Kraft Cheese Powder; Some Salad oil; Some salt; 10g Egg white; 5g Corn flour; 1 tbsp condensed milk; 1/2 bowl Pumpkin soup; 10g butter

by Sea waves

5.0 (1)

Favorite

1

Difficulty

Hard

Time

15m

Serving

2

The phoenix prawns purchased online on Double 11, the American Kraft cheese powder from Bawang Supermarket, and pumpkin are a perfect match. The prawns are fresh and tender, with a smooth taste, moderately sweet and salty, and rich in milk. "

Baked Pumpkin and Anchovy Shrimp with Cheese

1. Peel and remove the pumpkin, wash and put on a tray, steam and let cool for later use

2. The cool pumpkin is shaped to your liking

3. Wash the anchovy prawns, cut the prawn meat in the middle, and cut the tail through the shape

4. Take a small bowl, add egg whites and cornstarch, stir evenly, add the prepared anchovy prawns and marinate for 3 minutes

5. Add appropriate amount of salad oil to the casserole, heat to 40% oil temperature and slide into the marinated anchovy prawns. After a low heat, remove the oil to control, or absorb the oil with kitchen paper

6. Anchovy prawns on a plate

7. Half a small bowl of pumpkin soup, add 1 tablespoon of condensed milk and mix well

8. Melt the butter in the milk pan, add the condensed milk pumpkin soup, and cook on low heat

9. Add cheese powder

10. Stir evenly, simmer on low heat to thicken

11. Out of the pot, pour it on the shrimp, OK!

Tips:
1. Pumpkin can't actually use 500g, because the shape will waste some, and the leftovers can be used to make pasta.
2. The pumpkin soup should be prepared in advance.