1. Wash the purchased prawns, use a toothpick to insert and pick out the shrimp threads from the middle of the back of the shrimp shell, and place them on the plate for later use.
2. Bring a pot of boiling water to a boil, add a piece of ginger, add 1 tablespoon of cooking wine, pour the prawns after the water is boiled, and cook for 2 to 3 minutes.
3. Cook the prawns until they become mature, and rinse with cold water to wash off the foam.
4. Soak the processed prawns in a basin of ice water to make the meat firmer.
5. Prepare garlic cloves and ginger cubes, smash them with a knife, then mash them into a puree with a garlic mortar, and put them in the small butterfly for use.
6. Prepare a tablespoon of cooking oil, heat it in a pot, and turn off the heat when it smokes slightly.
7. Pour the hot oil into the garlic paste in the dish to stimulate the aroma of garlic and ginger.
8. 1/4 teaspoon of salt
9. 1/2 teaspoon of sugar
10. Add 1.5 tablespoons of light soy sauce, 0.5 tablespoons of cooking wine, 1 tablespoon of rice vinegar, 1 tablespoon of oyster sauce, 1/4 teaspoon of pepper
11. Add a proper amount of mustard paste, you can add more if you like this flavor
12. Stir all the condiments evenly, then serve on a plate
13. Take out the prawns and place them on a plate, place the sauce aside, and you are ready to serve!
Tips:A simple and delicious dish, the prawn itself tastes very delicious, with my secret dipping sauce, the flavor is more abundant.
This sauce can be used in different cold dishes, such as cold fungus, cold stewed meat products, etc., are all good choices.
