1. The peeled shrimp shells and heads are drained.
2. Add an appropriate amount of oil to the pot, heat until slightly hot, and pour in the shrimp heads and shells.
3. Press with a spoon while frying, decanting the shrimp paste.
4. Slowly fry on low heat until the oil turns red and the shrimp shells become crispy.
5. Take a container and put a few peppers in it.
6. Pour the fried shrimp oil while it is hot, and fry the peppercorns until fragrant with the remaining heat. Remove after cooling.
7. The fried prawn heads and prawn shells are very crispy after cooling. You can sprinkle some salt and pepper and cumin powder on them.
8. The dried shrimp oil can be stored in a bottle. The longer the time, the brighter the color.
9. Finished picture
