1. After the prawns are melted in cold water, rinse them well; wash the enoki mushrooms to control the moisture.
2. Use scissors to cut from the root of the shrimp head along the back of the shrimp, cut to the tail, and remove the shrimp thread.
3. Use a knife to cut along the cut part. Do not cut to the end too hard. It is not easy to pose.
4. The enoki mushrooms are spread out on the bottom of the plate.
5. Cut the bright red chilies into pepper rings, and cut the shallots into chopped green onions. Set aside.
6. Mince garlic and set aside.
7. Mix the oyster sauce, light soy sauce, minced garlic, and starch into a thick sauce.
8. Posing! Place the open-back shrimp on top of the enoki mushroom and make the head up (smile).
9. Spread the adjusted thick sauce evenly on top of the prawns with a small spoon, and evenly sprinkle the pepper rings and green onion on the thick sauce. The steamed fish soy sauce is evenly dripped on top of the enoki mushrooms (since there is no salt in the enoki mushroom, the steamed fish soy sauce is not only salty but also fresh).
10.
11. After placing the plate, you can steam it in the pot. I steamed it for 6 minutes after the high heat and then turned to low heat. Don't keep it for too long to keep the shrimp fresh and tender, because there is a process of pouring hot oil later.
12. Look through the lid of the pot to see that the color of the prawns has turned red. After 6 minutes, turn off the heat.
13. Use another oil pan to heat the oil, pour the hot oil on the prawns, you will hear the sound of sizzling, it sounds delicious. OK, you can make it out of the pot.
Tips:Since the steaming of enoki mushrooms will produce water, if the enoki mushrooms are used to make the plate more effective, the bottom of the enoki mushrooms should not be used. I ate the leftover enoki mushrooms from the hot pot at home the day before and thought that putting them under the prawns could borrow the umami flavor of the shrimps.
