Braised Prawns

Name: Braised Prawns
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound shrimp; Some shallot; Some ginger; Some garlic; 2 tablespoons (30ml) Soy sauce; 1/2 teaspoon (2g) black pepper powder; 1/2 teaspoon (2ml) Cooking Wine; 1 teaspoon (5g) Sugar; 1/2 teaspoon (2g) starch; 2 tablespoons (30ml) water

by Grapefruit snack goods

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Eating out with friends,

Taking into account what the child eats,

Everyone will always order this braised prawns, some restaurants call it braised prawns.

This is something that no child will refuse,

Children will always rush to eat,

This shrimp is more fragrant as you grab it. "

Braised Prawns

1. Wash the shrimps and cut off the shrimp hairs, and remove the shrimp gun. Use a toothpick to pick the shrimp thread from the back, and use scissors to cut the shrimp from the beginning to the end. Put the shrimp into the bowl and pour the cooking wine to marinate it.

2. Cut the green onion into sections, slice the ginger, and smash the garlic. Mix the seasoning juice, 2 tablespoons (30ml) light soy sauce, 1/2 teaspoon (2g) black pepper, 1/2 teaspoon (2ml) cooking wine, 2 tablespoons (30ml) water, 1 teaspoon (5g) sugar, 1 starch /2 teaspoon (2g) to make braised sauce, set aside.

3. Heat the pan with oil. After the large shrimp is fried on both sides into a beautiful red shrimp oil, the shrimp is served (press the shrimp lightly with a spatula, the red oil will be more).

4. Put the green onion and ginger in the shrimp sauce pan and saute.

5. Pour the seasoning juice.

6. Add the fried prawns, season with a little salt, and cover the pan with a low heat for 2 minutes.

7. Then collect the juice over medium heat and make it thicker. ps. You can leave more juice, the soup bibimbap is very delicious.

8. I often make it, especially if I have friends who come to eat at home, I especially like to make it. I want to capture the hearts of my friends. This dish is very conservative and I have tried it repeatedly.