Fruity Anchovy Shrimp

by Ocean moon

5.0 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

Water chestnut skin is purple and black, the flesh is white, sweet and juicy, crisp and delicious, and has the reputation of underground Sydney since ancient times. Water chestnuts can be used as a fruit or as a vegetable. It is a popular seasonal product. This dish is a bit petty bourgeoisie. The shelled prawns are paired with orange-flavored water chestnuts. The taste is sweet and sour, with a crisp taste. "

Ingredients

Fruity Anchovy Shrimp

1. Fresh water chestnuts are cleaned.

2. Planing off the skin,

3. Peel off the shell and leave the tail of the prawn.

4. Make a knife from the back of the shrimp to remove the shrimp intestines.

5. Cut water chestnuts into small cubes, add a little starch and mix well.

6. Fry in medium-high oil and fry until the skin becomes crispy.

7. Pour a small bowl of fruit orange juice into the pot and bring to a boil, add the fried water chestnuts to collect the juice.

8. Use a round mold to press into a water chestnut pier.

9. Put the pulped anchovy prawns in a pot of boiling water, boil them out, and place them on top.

10. Add a little oil to the pot, add tomato sauce and a teaspoon of water, boil it, and pour it on the prawns.

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