Crispy Shrimp with Tomato Ginger Sauce
by Cat's Private Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Remove the prawns, open the back, and remove the prawns. After cleaning up, use salt and cooking wine to marinate for 10 minutes
2. Prawns wrapped in dried starch
3. Fry in a frying pan over low heat
4. Fry golden brown on both sides, remove and set aside
5. Fry the spare prawns, the color is already very attractive
6. After all the prawns are fried, there will be starch scattered when the prawns are fried in the pan. Brush the pan clean.
7. Refuel and heat until the oil smokes (higher temperature)
8. Add the prawns that have been fried just now, and perform a second re-fry (the first low-fire fry is to cook, and the second high-temperature fry is to crisp the surface of the shrimp)
9. Don’t fry for a long time for the second time, just 20 seconds. After frying, put it on the plate for later
10. Add light soy sauce, salt, chicken essence, sugar to the cooking tomato sauce
11. The oil for the second re-frying just now can be used directly, add the adjusted tomato sauce bowl and stir fry, add a small amount of water
12. Add minced ginger and stir well
13. Pour directly on the plated prawns
14. I sprinkled some shredded vanilla at the end, if you don’t have it, you can add minced black pepper or not.
15. Eat it while it’s hot, the skin is crispy, the inside is fresh and tender, sour and sweet, it’s delicious
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