1. Wash the green prawns, open the back to remove the prawn thread, keep the prawn heads
2. After the pot is heated, add olive oil, the amount is wider than usual
3. After the oil is heated, add the green prawns one by one, turn to medium and low heat and fry the prawn oil. The prawn meat is rolled and set aside.
4. Cut green onion and ginger into large pieces and slices
5. Heat the pan with cold oil, put the green onion and ginger until the oil temperature rises
6. Put the shrimps together and stir-fry evenly, and serve
7. Secret sauce (Large spoon debut (^_^)v): 2.5 tablespoons of light soy sauce, 1 tablespoon of white sugar, 1 tablespoon of rice vinegar, 0.5 tablespoons of oyster sauce, a little bit of salt, mix well and set aside
8. Leave a little shrimp oil in the pot, pour the sauce and fry until bubbling and thickening. Add the shrimp, stir-fry evenly, pour 2 tablespoons of tomato sauce, and sprinkle some apple cider vinegar to taste it, continue to stir-fry evenly and turn the lid on Simmer for 2 minutes and it will be out of the pot (^_^)v
Tips:The shrimp sword can be cut off when processing the shrimp, and the essence will be better discharged when the shrimp oil is fried;
Soy sauce must be used for the sauce to ensure that the color is bright and red;
Ketchup is better with a slightly sour taste;
There are 14-15 shrimps in half a catty. The shrimps I used this time are really good, and they are both good in size and meat quality;
Shrimp is not afraid to cook, you can simmer for 1-2 minutes longer if you are worried about it being cooked (^_^)v
There is no apple cider vinegar to put rice vinegar~
![[heilongjiang] Braised Prawns in Oil recipe](https://img.simplechinesefood.com/28/28c7a08bb46f4702191ccb6beae270fd.jpg)