Sautéed Prawns in Oil, The More You Chew, The More Fragrant They Are, Just Served for A Minute

Name: Sautéed Prawns in Oil, The More You Chew, The More Fragrant They Are, Just Served for A Minute
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sea shrimp; Some Vegetable oil; a little ginger; a little Minced garlic; a little salt; Some ketchup; 1 tablespoon Caster sugar; a little chopped green onion

by Water pity

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Fried prawns have always been my favorite. Every time I can’t wait to eat the prawn meat with the prawn shell. It tastes so delicious that it explodes, and there has never been a hard dish so simple, and it can be easily controlled with zero cooking skills. Today, we are going to cook the prawns with oil that sucks the soup from the prawns every time and even the shells of the prawns.

Ingredients

500g Sea Shrimp
Some Vegetable Oil
a little Ginger
a little Minced Garlic
a little Salt
Some Ketchup
1 tablespoon Caster Sugar
a little Chopped Green Onion

Sautéed Prawns in Oil, The More You Chew, The More Fragrant They Are, Just Served for A Minute

1. First prepare the ingredients and ingredients, clean the sea prawns, pick out the prawn thread, and cut off the prawn silk for use.

Sautéed Prawns in Oil, The More You Chew, The More Fragrant They Are, Just Served for A Minute recipe

2. Pour a little more vegetable oil into a non-stick pan and heat it to about 70-8%.

3. Lay the sea prawns in the pan, turn to medium and low heat and fry slowly.

4. When the bottom is all red, turn it over and continue frying. The sea prawns are completely fried on both sides, and the skin of the prawns is crisped and removed for use.

5. Leave a little oil in the pot, pour in shredded ginger and minced garlic, and fry until fragrant.

6. Pour in tomato sauce, and a small half cup of purified water, and stir gently.

7. Then add in sugar, salt, and chopped green onion, and stir-fry well.

8. Finally, pour in the sea prawns that have just been fried, stir-fry evenly over high heat, put it on a plate and sprinkle with chopped green onion, and serve.

Tips:
1. In this way, shrimp shells are really edible, and the shells are rich in calcium and astaxanthin.
2. The sea prawn itself is a bit salty, so don't put too much salt in it.
3. The shrimp is in the third section of the back of the shrimp, draw a knife, and use a toothpick to easily pick out the shrimp line.