River Prawn Omelette
1.
After the small river prawns are cleaned, blanch them with hot water for a few seconds, then remove them and drain them for later use.
2.
Cut off the shrimp whiskers and the shrimp gun of the small river prawn, add shredded ginger, cooking wine, white pepper and a little salt, stir evenly with chopsticks, and marinate for about 15 minutes.
3.
Knock three earthen eggs into a bowl containing river prawns, add a teaspoon of fine salt and a little cooking wine.
4.
Add two spoons of dry starch. The amount of starch is determined by the amount of ingredients.
5.
Use chopsticks to mix the eggs, river prawns, and starch evenly. If there is a lot of starch, the state after mixing will be mushy, and the fried cake will be thicker, if there is less starch, the mixed state will be thinner and the egg flavor will be stronger.
6.
Heat the pan, add a little cooking oil after the oil is hot, don't use too much oil, just a thin layer. After the oil is hot, scoop two spoonfuls of the prawn and egg mixture into the pot, spread it all over the bottom of the pot, don't put too much too thick.
7.
Heat it on a low heat. After one side has solidified, turn it over and continue frying. Fry the river prawn and egg pancakes until golden on both sides.
Tips:
1. The fishy smell of river prawns is relatively heavy. You can marinate it with cooking wine, ginger and white pepper for a while to remove the peculiar smell.
2. When frying egg cakes, use low heat to fry slowly to avoid burning.
3. Choose the small prawns for making cakes, which can be eaten with the prawn shells. If the prawns are big, they need to be shelled.
