Griddle Shrimp

Name: Griddle Shrimp
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g shrimp; 200g Lotus root; Some Vegetable oil; Some salt; Some Hot pot bottom material; 2g Peppercorns; Some Spicy skin; 1g Cumin; Some Bay leaf; Some Fennel

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Shrimp is a high-end dish in my place. No matter how prawns have no "identity" elsewhere, they are treated as VIPs here. You can imagine the farthest place from the sea. As for the price of shrimp, it has never been lower than beef and mutton. Although the people here feel similar to me when it comes to eating shrimp, not because of allergies, but because they don't like seafood.

No matter how scared to eat shrimp, I still have a soft spot for dry pot shrimp, especially the strong dryness, crispness, and spicy flavor of the shrimp. This time I used the hot pot bottom material to make the sauce, and added a lot of spices, and more importantly, the Xinjiang specialty cumin, which is one of the necessary spices for hot pot, and it is also a good spice for dry pot. Also added the favorite lotus root, the crisp, fragrant, dry, and spicy taste is unforgettable, and the crispy fragrance of shrimp is even more unforgettable after eating.

Griddle Shrimp

1. Ingredients: 500 grams of shrimp, 300 grams of lotus root

Accessories: appropriate amount of vegetable oil, hot pot base, 10 spicy skins, spices (5 bay leaves, 5 g cinnamon, 1 star anise, 10 g peppercorns, 2 g cumin, 2 g cumin) onion, ginger, garlic, cooking wine Spices are soaked with vegetable oil for 3 hours

2. Soak the spicy skin in cold water for 3 hours. Clean the green onion, ginger, and garlic. Cut the green onion into sections. Count the shrimp from the tail to the third section. Use a toothpick to gently open the shrimp skin. Use a toothpick to pick out the shrimp thread. Clean and drain. Moisture, peel the lotus root and cut into pieces, soak in cold water to pick up, drain the water

3. Heat the pan with cold oil, and fry the shrimp until 80% of the oil is changed. Remove the oil and pour the hot oil.

4. Heat up the pot again, pour in the oil (about 50g) for soaking the spices, and heat it to 70% hot, add the hot pot bottom material and stir fry the red oil to give a fragrance

5. Spicy skin

6. Add spices and stir fry to even out the spicy flavor

7. Add the green onion, ginger and garlic

8. Add shrimp and stir fry evenly

9. Add lotus root

10. Add the cooking wine evenly, stir fry until the lotus root is discolored and out of the pan, use an alcohol stove or an electric pot to cook and eat

Tips:
Add the cooking wine evenly, stir fry until the lotus root is discolored and out of the pan, use an alcohol stove or an electric pot to cook and eat