1. Defrost the shrimp first, cut off the legs of the shrimp, cut off part of the head from 1cm below the eyes, and squeeze out the black shrimp sac to clean it out
2. Pick out the shrimp intestines from the second or third section of the shrimp with a toothpick
3. Pat a little cornstarch on the shrimp
4. Mix the sugar, lemon juice and pepper, garlic, dried shallots, shallots, cut well and set aside
5. Put the oil in a pan on medium heat, heat the pan to fragrant ginger slices, pour in Thai shrimp, stir-fry for 1-2 minutes, then add rice wine to remove fishy. When the shrimp turns red, add garlic and stir fry quickly.
6. Thirty seconds before turning off the heat, pour in the lemon juice and stir-fry quickly, then sprinkle with chopped green onion, and the pan is ready.
Tips:The acidity of lemon juice will decrease immediately when it encounters heat. If you prefer to be sour, turn off the heat and pour it in. If you are afraid of acid, you can cook it for 30 seconds and the acidity will be more neutral!
