Fried River Prawns

Name: Fried River Prawns
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 plate River prawns; 1 tbsp Soy sauce; 1/2 tbsp Vinegar; 1 small piece ginger; 1 small handful Chives; 2 tbsp Rice wine; 1 teaspoon Soft white sugar; 1 teaspoon Refined salt; Some Vegetable oil

by Lailai's Blog

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

When eating river prawns, the most favorite cooking method is to stir-fry the prawns. They are crispy on the outside and tender on the inside. They are golden and red, which is really appetizing. Fried shrimp with oil can also be used as a dish, and it is also very good for casual snacks. It is often the first time it is out of the pot. Before it is on the table, the family will run into the kitchen one by one. If you touch one, I will pinch a pair. It's all gone.

Ingredients

1 plate River Prawns
1 tbsp Soy Sauce
1/2 tbsp Vinegar
1 small piece Ginger
1 small handful Chives
2 tbsp Rice Wine
1 teaspoon Soft White Sugar
1 teaspoon Refined Salt
Some Vegetable Oil

Fried River Prawns

1. Wash the scallions, take 1/2 of the scallion into knots, mince the rest; slice 1/2 ginger, mince 1/2 ginger and set aside

2. Modulate the flavor sauce: Take a small bowl, add half a bowl of water, mix in Shaoxing rice wine, fresh soy sauce, soft white sugar, vinegar and a little salt and mix well

3. Clean the fresh and live river prawns (if you want to eat more convenient, you can cut off the whiskers), and control the water for later use

4. Fill the pot with oil, heat the heat until it is very hot, first fry the scallion and ginger slices into the pot for a while, then put the river prawns into the pot, fry for 15 seconds to quickly remove, control the oil and reserve

5. Leave a little oil in the pot, add the minced ginger and most of the chopped green onions to the pot and stir fragrant

6. Return the fried river prawns to the pan, pour in the prepared sauce and stir fry. Drain the soup and sprinkle with the remaining chopped green onions, then transfer to the pan