Griddle Spicy Shrimp

Name: Griddle Spicy Shrimp
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Prawns; 200g Lotus root; 1 potato; 90g celery; 2 tablespoons Pixian Doubanjiang; 5 Dried chili; a little pepper; 6 cloves garlic; 1 short section Green onions; 1 tablespoon Oyster sauce; 1 tablespoon Sugar; 1 tablespoon Soy sauce; 2g salt; a little White sesame; a little parsley

by Shirley

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I especially like to eat spicy prawns in dry pot, which is basically a must-order dish every time I go out to eat. It just happened that the newly purchased black music casserole arrived, so I wanted to use it to try to make dry pot spicy shrimp. I didn't expect the taste to be very good, and it was delicious when paired with rice. The process is simple, and novices can easily complete it. The most important thing is to cook and eat at home. It is really super affordable.

Griddle Spicy Shrimp

1. First prepare the required ingredients, peel and slice potatoes, cut celery, peel and slice lotus root, cut green onions into small sections, and slice garlic

2. For the prawns, remove the prawn thread and cut off the prawn silk

3. Add a little cooking oil to the casserole, add the potato chips, fry until both sides are browned, take it out

4. Add a little cooking oil to the casserole, add the prawns, stir fry until the prawns turn red, remove

5. After sautéing the shrimp, add the dried red pepper, garlic slices, green onion, pepper, and stir fry for a fragrance.

6. Add two spoons of Pixian bean paste and stir fry for red oil

7. Add lotus root slices and stir fry for 2 minutes

8. Add the celery segments and stir fry for a while

9. Add the fried prawns and stir-fry evenly

10. Add a spoonful of oyster sauce and a spoonful of sugar to the casserole

11. Add a spoonful of soy sauce, 2 grams of salt, and season to taste

12. Finally, add the fried potato chips, stir fry for a while, out of the pan, garnish with a little coriander, sprinkle some cooked sesame seeds for garnish, and start eating