Griddle Spicy Ecuadorian Shrimp Penaeus Vannamei

Griddle Spicy Ecuadorian Shrimp Penaeus Vannamei

1. Defrost and clean the shrimp. Open the back of the shrimp one by one and remove the gut. A deep open back is good for tasting.

2. Add cooking wine, white pepper, salt, starch and marinate for 15 minutes.

3. Prepare green onions, ginger, garlic, red pepper, pepper, onion, carrot, cucumber, coriander, and chopped green onion.

4. Put oil in the pan, heat it, and then put the shrimp in the pan and fry.

5. Let it fry on both sides and let it lightly yellow, remove and drain.

6. Put the onion, ginger, garlic, red pepper, and pepper in the pot and sauté until fragrant.

7. Put the fried prawns into the sauteed ingredients and stir fry for 2 minutes, until the taste is delicious.

8. Put oil in a dry pan, and layer onions, carrots, and cucumbers to make a base.

9. Pour the prawns in the pot into the bottomed dry pot and heat it on low heat for 4 minutes.

10. Sprinkle with coriander and chopped green onion to serve.

Tips:

1. The frying time should be controlled according to personal taste. If it is too short, there will be more water, and if it is too long, the meat will be dry.
2. Pickle according to personal taste and put corresponding condiments.
3. Before making the base, put enough oil in, and spread a layer of oil evenly on the bottom to prevent it from sticking when heating.