Cantonese Spicy Shrimp

Name: Cantonese Spicy Shrimp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 520g shrimp; 3 slices ginger; 2 petals garlic; 1 parsley; 1 shallot; A tablespoon Laoganma bean paste; Some oil; 1 tablespoon salt

by SHAN-[缮]

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Spicy Shrimp is a famous Han Chinese dish with strong juicy, spicy taste and firm and crispy meat. It belongs to Yupai Sichuan cuisine. It is usually made of shrimp, potatoes, parsley, peanuts and other main ingredients. Two practices of Chongqing spicy shrimp are recorded in the Sichuan Cooking Journal

Ingredients

520g Shrimp
3 slices Ginger
2 petals Garlic
1 Parsley
1 Shallot
A tablespoon Laoganma Bean Paste
Some Oil
1 tablespoon Salt

Cantonese Spicy Shrimp

1. Wash the ginger and garlic and remove the skin. Cut the ginger and the garlic into fine pieces. spare

2. Wash the coriander and green onions and chop them. spare

3. Wash and cut into small pieces for later use.

4. Wash the shrimps and use a toothpick to remove the intestines Forgot to take this step!

5. Fry the shrimp until the skin is crispy, set aside

6. Put the oil in another pot and wait until the oil is hot, then add Lao Gan Ma Doubanjiang.

7. Then add ginger, garlic and dried chili.

8. Finally, add the fried shrimp and stir-fry until delicious.

Tips:
Note: Don’t fry the chili for too long. In the end, I can only watch Meow Meow who can’t eat shrimp. It’s the first time I made it and I’m a novice, so please advise.