Lemongrass Shrimp

Name: Lemongrass Shrimp
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g shrimp; 1 teaspoon Lemongrass Powder; 15g Dried chili; 10g shallot; 5g ginger; 10g garlic; Some oil; 1 tablespoon salt; 1 tablespoon Sugar; 1 tablespoon Cooking Wine; a little pepper; 1 teaspoon Chili powder

by Jackey cat

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Lemongrass is a kind of spice. It is the most favorite spice of people in Southeast Asia. I have eaten it in a restaurant before. It is served directly with fresh lemongrass on skewers. The entrance of the shrimps has a hint of lemon. The fragrance gives people a fresh and comfortable feeling, and this fragrance is strong and long-lasting in the mouth.
The cat went around the market a few times but didn’t buy fresh lemongrass. Thinking of seeing lemongrass powder in the supermarket, he immediately bought a bottle. Without lemongrass, how could it be called lemongrass shrimp? This is the case for all foodies, what you want to eat, you have to eat it anyway to be comfortable.

Lemongrass Shrimp

1. Cut the shrimp, remove the shrimp gun, shrimp whiskers, and remove the shrimp thread.

2. Add crushed green onion, ginger, pepper, salt, sugar, pepper, and cooking wine, and marinate for a while

3. Use kitchen paper to wipe the moisture of the shrimp shell, try not to bring moisture

4. The oil temperature reaches 70%, deep fry

5. Remove it after the first frying, increase the oil temperature again, and perform a second re-exploitation until it is crispy and remove the oil control

6. A little oil in a pot, stir up the onion, ginger, garlic, and dried chili for a fragrance

7. Stir fry the fried shrimp

8. Add appropriate amount of chili powder and lemongrass powder

9. Add chopped green onion, stir-fry quickly, and then serve

Tips:
1. When frying the shrimp, pay attention to the heat, let the pan at a high temperature, fry until the shrimp shell is firm, and then fry it again to make it more crispy. It tastes crispy.
2. This is a dry fragrant dish to go with wine. It is not advisable to add too many ingredients with moisture, which will affect the crispness of the shrimp shell, so it is best to use more dry ingredients for processing.