1. Roche prawns are commonly eaten in Thai cuisine. They are characterized by their large heads and the yellow shrimps inside are particularly delicious. In order to taste refreshing, the shrimp must be processed first. Cut off 1/3 of the head, remove the black shrimp sac (don't remove the shrimp yellow), open the back to remove the shrimp sac, and then cut off the shrimp feet (just for good-looking)
2. 3 small limes (table tennis-sized limes), first cut five slices of lemon for use, then squeeze out the remaining lemon juice (about 40ml), add 10g white sugar, 5ml fish sauce, and mix well.
3. Heat the pan over medium heat, pour in oil (a little more shrimp will have a crunchy texture), pour in the shrimp and stir-fry for 1 minute, add rice wine and lemon juice, stir well, and simmer for 2 minutes.
4. Shrimp out of the pot and put on a plate, with lemon slices on the side to decorate it!
Tips:This dish is very simple to make. It tastes sour and sweet. You can use other shrimps, but it is not as delicious as the yellow shrimp full of Roche shrimp heads! Food Tips: Be sure to eat it with the soup! Don't miss the shrimp yellow!
