1. Prepare the materials. Wash Taiwan grass shrimp, open the back, and remove the shrimp intestines.
2. Put a proper amount of salt and oil in the water. After the water is boiled, simmer the pasta for about 10 minutes (7 mature). After picking it up, let it in cool water for later use.
3. Put an appropriate amount of oil in the pot and fry the Taiwanese grass prawns over high heat until 6 is mature. Add the right amount of red wine, simmer for a few seconds, then take out.
4. Add a small amount of base oil to the pot, add shredded ginger and onion and fry until it has a fragrance.
5. Add oil curry (oil curry is spicy, add according to personal taste), a small amount of light soy sauce, salt and boiling water to taste.
6. Pour the prawns and simmer for 3 minutes, serve after flavor.
7. Pour in the pasta and simmer for about 1-2 minutes (the pasta cooked in this way is more gluten, and the taste is softer, so you can cook it for a little longer), add a small amount of starch to form a thin curry sauce.
8. Take out the pan and serve.
Tips:1. The taste can be curry, tomato sauce, cream, etc., according to personal preference;
2. The shrimp can be opened deeper when the back is opened, but it does not cut off and destroys the overall shape, which is easy to taste;
3. Before frying, the shrimp can be marinated with salt, ginger and cooking wine to make it more delicious.