1. Thaw the Argentine red shrimp in advance.
2. Cut off the shrimp silk and shrimp feet.
3. Use scissors to cut open the back of the shrimp and pick out the shrimp tendons. This step must not be omitted because there is mud and sand inside.
4. Adjust the bowl of juice: 1 teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, appropriate amount of salt, 10g cooking wine, 5g rock sugar, and stir well.
5. Pour a little vegetable oil into a non-stick pan and heat it up.
6. Add Argentine Red Shrimp and fry on both sides until golden brown.
7. Pour the juice into a bowl, mix well, and collect the juice over high heat. About 2 minutes.
Tips:The shrimp tendons of Argentine Red Shrimp contain silt, so you must use scissors to cut the back and clean it, otherwise it will affect the taste.
Don’t cook the Argentine red shrimp for too long. Fry it until the red simmered prawns are cooked for about 4 minutes.
