Fried Shrimps

Name: Fried Shrimps
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Prawns; 10g shallot; 10g garlic; 10g ginger; 5g Rice vinegar; 10g Sugar; 10g Cooking Wine; 2g salt; 50g Peanut oil

by Happy family 08

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Speaking of braised prawns, this is one of our classic Shandong dishes. It is a special product of Bohai Bay with a body length of 15 to 20 cm. It is full of crystals, large in size, and full of shrimp brains. It has the best taste. It is the finest sea-caught wild giant prawn, which is made by frying.
Good ingredients are the prerequisite for the success of a dish. Coupled with the unique production method of Lu cuisine, this dish has a bright red color, delicious taste, tender and sweet, oily and delicious. Peel while it is hot, the tender and white shrimp meat is plump and delicious. It is so wonderful and appetizing. It will make you gush out all the compliments for food in the depths of your mind.

Ingredients

500g Prawns
10g Shallot
10g Garlic
10g Ginger
5g Rice Vinegar
10g Sugar
10g Cooking Wine
2g Salt
50g Peanut Oil

Fried Shrimps

1. First, remove the head of the shrimp and the tip of the shrimp, cut off the shrimp feet with scissors, and use a knife to slice the back of the shrimp to remove the shrimp's intestines (also can make the shrimp more flavorful);

2.

3.

4. Heat up a wok, add peanut oil, add green onion, ginger, and garlic slices until fragrant;

5. Put the prawns into the pan in turn, fry on high heat until the color turns red, and gently press the shrimp brain with a spatula, so that the shrimp paste in the shrimp brain slowly flows out, and the shrimp paste and the oil in the pan are fully integrated. Slowly turning red

6.

7.

8. Fry the prawns on both sides and turn them into golden brown

9. You can add vinegar, cooking wine, soy sauce, sugar, and

10. Cook slowly so that the prawns evenly absorb the flavor and turn over and cook

11. When the soup is thick and absorbed on the prawns, it can be taken out and served on a plate

Tips:
1. The back opening of the prawns should not be too large, as long as the prawns can be removed. 2. Don't fry the onion, ginger, and garlic at high temperature, just stir the scent on a slow fire, which is responsible for affecting the color. 3. When frying the shrimp, you must control the heat, not only to let the taste of the shrimp be out, but not to fry the shrimp skin. 4. Slowly press out the shrimp paste in the shrimp head with a shovel, but a technique must be lightly pressed and squeezed, and the integrity of the shrimp must be ensured. 5. The addition of soy sauce can not only improve the umami taste, but also add salt taste, so there is no need to add salt and MSG.
Eating this shrimp requires your fingers to work flexibly. Clean fingers are the best guarantee for sucking!