Enjoy The Classic Delicacy of Shandong Cuisine "fried and Cooked Prawns"

Name: Enjoy The Classic Delicacy of Shandong Cuisine "fried and Cooked Prawns"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Eight 400g Prawns; 10g shallot; 10g ginger; 10g garlic; 15g Rice wine; 2g salt; 0.5g pepper; 2g Chicken Essence; 2g Balsamic vinegar; 3g Sugar; Some Dry starch; Some Cooking oil

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

There are many ways to make prawns in Shandong cuisine, such as braised prawns in oil, braised prawns, braised prawns, fried prawns and so on. "Fried cooking" is also divided into the production method of skin and peeling. In the past, the traditional "fried prawns" were usually made with skins, but now many of them are made with skins.
In my previous journal, I once introduced the "fried and boiled shrimp balls" made with past skins. The method is simple and delicious, which is very good. "Fried and cooked prawns" whether it is made with skins or with skins, this dish is most suitable to be made at home, because it uses less materials, is simple to prepare, and is quick to master. As long as you read the steps and processes of the operation, it is very good. easy to use.
Today, I will make this famous dish of Shandong cuisine "Fried Prawns", the specific preparation method is as follows;"

Enjoy The Classic Delicacy of Shandong Cuisine "fried and Cooked Prawns"

1. Main raw materials: prawns, green onions, ginger, garlic, rice wine, salt, pepper, chicken essence, balsamic vinegar, white sugar, dry starch.

Enjoy The Classic Delicacy of Shandong Cuisine "fried and Cooked Prawns" recipe

2. First slice the garlic, onion, and ginger.

3. Use scissors to cut off the shrimp's feet and whiskers.

4. Use scissors to cut open the back of the shrimp and pick out the shrimp intestines.

5. Use scissors to cut off the shrimp's eyes and the shrimp gun at a 45-degree oblique angle. At this time, a small black part of the shrimp's brain is exposed, which is the internal organs of the shrimp, and then use the tip of the scissors to pick it out.

6. After trimming the prawns neatly to remove the stolen goods, add rice wine, salt and pepper to mix well, and marinate for 10 minutes for later use.

7. Blend the bowl of cooking juice, add salt, pepper, chicken essence, sugar, a little starch, balsamic vinegar, rice wine and appropriate amount of water in the bowl and mix well for later use.

8. Wrap the marinated shrimp with a thin layer of dry starch, put it on the plate and wait for it to return to the pulp, so that the dry starch will feel a little moist, and the oil will not get dirty when the shrimp is fried.

9. Heat the oil pan until 70% hot, pour in the prawns, and fry the prawns until they are crispy.

10. Remove the shrimp after it is dead.

11. Heat up another pot, pour a little oil, add green onion, ginger, garlic, add onion, ginger, garlic, and then pour the fried prawns.

12. Cook the juice in a bowl and stir-fry a few times over high heat. The juice will be evenly and immediately out of the pot.

13. After being out of the pan, the code plate can be used for a little embellishment. It only takes a few seconds to complete this dish.

14. The picture after the finished product is placed on the table.

Tips:
The characteristics of this dish: beautiful color, crispy skin, delicious taste, crispy skin, fragrant meat, big banquet for a drink, and a private house.

Tips;

1. Shrimp is best to choose prawns or prawns with thin skin. When trimming, be sure to clean the shrimp intestines and internal organs, otherwise there will be mud and sand, which will not taste beautiful.

2. The bowl of juice should not be too much. The amount of bowl of juice should be such that there is no excess soup after cooking, and it can completely stick to the shrimp. It is best to be dry in the pot.

3. When frying the shrimp, the oil temperature should use high temperature, reaching 60% to 70% hot. It is better to deep-fry the shrimp skin and crispy, and the shrimp meat should be out of the pan immediately after it is deep-fried.

4. When cooking, use high temperature, it only takes three to five seconds. It is best to keep the shrimp's skin crisp after the pan is cooked. At this time, it can be eaten with the skin, and the taste is very crisp and fragrant. Calcium supplement. The thick-skinned grass prawns, tiger prawns or South American prawns are thick-skinned prawns and are not suitable for making this dish.