Chuntou Prawns (with Potato Shreds)
1.
Go to the shrimp, shrimp, gun, shrimp line, etc., wash and marinate for half an hour with cooking wine and ginger.
2.
Toon takes the leaves, releases the Shui Nao and fishes it out.
3.
Chopped toon leaves.
4.
Peel and grating potatoes.
5.
Add flour, salt, pepper and some water and stir. The water needs to be added little by little.
6.
Stir it into a thick paste and set aside for later use.
7.
Put peanut oil in a hot pan and add prawns.
8.
Stir-fry until red.
9.
Put in toon crushed.
10.
Pour the thick broth.
11.
Put about 4 tablespoons of hot water, bring to a boil again, and low heat for 3 minutes. Season with salt and sugar, then put the prawns on a plate, and pour the soup.
12.
When one side is solidified, turn the spoon over and fry the other side.
13.
Turn it over again and it's golden brown on both sides.
14.
After the pancake is out of the pan, cut into small pieces and serve with the prawns.
Tips:
1 The broth contains a certain amount of salt, so less salt should be added.
2 Don't add too much sugar, just seasoning.
3 Don't add too much seasoning to the potato cakes, it's better to be light.
4 Toon should not be too much, otherwise it will cover up the umami taste of the shrimp.
5 Don't cook too long after putting the broth to keep the shrimp fresh.