1. The best prawns are giwei prawns, which are of the right size and good meat quality. I chose vannamei white shrimp, which is a bit bigger.
2. A knife is cut into the belly of the shrimp, and the shape of the ingot shrimp is formed by this knife. Cut into two thirds, so that the belly will be arched during the frying process, and the head and tail of the shrimp will shrink into a swollen ingot shape.
3. Heat the frying pan, add the shrimp, and fry for 20 seconds. The main point is that the frying pan must be hot and the frying time must be short, so as to ensure that the shrimp will be shelled in the pan and the meat will remain fresh and tender.
4. Add a little water to the net pot, pour in the tomato sauce, add a little more sugar, a little salt to enhance the taste, and the old sauce to color. Some people like to stir fry with tomatoes directly. If you don’t find it troublesome at all, I think the direct tomato sauce is more delicate and the taste is good. Try not to make simple dishes complicated while achieving the same effect.
5. Cook until the sauce is thick and foamy. Some people thicken. I seldom thicken my dishes. I use more tapioca. Although it takes a little time, the dishes will taste a lot more mellow. Isn’t it a contradiction with the above one? Choose for yourself.
6. Pour in the fried prawns and stir fry, wrap them in the sauce and take them out of the pan.
7. Let’s talk about arranging. You don’t need to consider the amount of food to show the quality of the food. You can burn one plate or just put two. The red prawns and the light green bitter chrysanthemum are simple and refreshing, and they are cut in a semicircle with the sauce to add some movement.
