Homemade Shrimp Roe
1.
Put the freshly bought shrimp on the refrigerated layer of the refrigerator to freeze the shrimp to death, the purpose is to make it immobile and easy to take the shrimp seeds.
2.
Put clean water in a small clean bowl, hold the shrimp body with one hand, and gently scoop out the shrimp seeds with the other hand, and put it in the water.
3.
After removing all the shrimp seeds, gently stir them in the shrimp roe water with your hands, the purpose is to loosen the shrimp seeds and prevent them from sticking together.
4.
After cleaning, you only need to tilt the bowl to pour out the excess water (be careful to pour slowly, so as not to pour out the shrimp seeds). When it is almost poured, you can press the mouth of the bowl to pour water.
5.
Drained shrimp roe is packed in a small dish.
6.
Heat the pan until it smokes, don't put anything in it (we call it a white pan here).
7.
Turn the heat to low, add the shrimp seeds and stir-fry them with a spatula until they are dry. If you want a bit of flavor, you can add a little pepper and salt to taste. Stir-fry until it is dry and granular, then put it in a dish and let it cool.
8.
The prepared shrimp seeds can be stored in a clean glass bottle if they are not eaten right away. If you don't put it in a glass bottle, you can cover it with plastic wrap and store it in the refrigerator compartment.
Tips:
1. The shrimp I use is river prawns, generally Roche prawns will have more prawn eggs, but sea prawns can also be used, which tastes more delicious.
2. Don't put oil in the pan when frying the shrimp seeds. Putting oil on the shrimp seeds will burn easily.
3. Don't leave the shrimp seeds in the air for too long, otherwise they will oxidize and change the color of soy sauce.
4. The prepared shrimp roe can be eaten with bibimbap or when noodles are cooked, adding some into it can increase the umami taste.
