Fried Shrimps
1.
The prawns are cleaned. Peel the ginger, shred and set aside.
2.
Pour the oil into the pot and heat it up. When the oil is hot, add the ginger and stir fry until the aroma is released;
3.
Put the prawns in a hot oil pan and fry them on low heat. While frying, gently tap the heads of the prawns with a spatula to let the prawn oil seep out.
4.
Slowly fry on low heat for about 2~3 minutes, wait until the shrimp shells turn red and crisp; turn the prawns over and continue to fry the other side with a low fire, using the same time to make the shrimp shells crisp. If the shrimp is not fresh enough, spray a little cooking wine at this time to get rid of fishy.
5.
Add water, because it's a pan. Just add water to the full body of the prawn.
6.
Then turn to a high heat and bring to a boil, add sugar and salt after boiling. Cover the pot and continue to simmer.
7.
Keep simmering on high heat until the soup becomes viscous, then use a spatula to slowly flip the prawns, collect the juice and start the pot.
Tips:
1. Because sea prawns have more prawn brain oil, Ecuadorian white prawns are used. The domestically produced prawns have thin skin, and the taste is not as good as that of imported ones, but the fragrance is still very good. White sand shrimp, which is the most common and affordable for family consumption, can be used. But the point is that no matter what kind of shrimp it is, you must choose one with high freshness.
2. Try to use a non-stick pan with a bag cover for kitchenware.
3. The ratio of sugar should be based on personal taste.
