1. The sea prawns are on the back, cut one by one with scissors from the back to the tail
2. Use a toothpick to pick out the thread from the last one or two of the tail section.
3. Wash the garlic, flatten it with a knife, peel it, and cut into minced garlic
4. Wash the shallots and cut into sections
5. Heat the wok until it smokes, add 1 tablespoon of vegetable oil, and immediately add the sea prawns and stir-fry until the surface is golden and red.
6. Add 1 teaspoon of vegetable oil, add green onion, ginger, garlic and saute
7. Put the sea prawns back in the pot, add rice wine and stir fry, then some water
8. Then add tomato sauce, light soy sauce and sugar, stir-fry evenly, cook for about 1 minute
9. It can be out of the pot until the soup is thick
Tips:1. The sea prawns must be fresh, if the head falls off, it will be bad;
2. The sea prawns should go to the sand line, so as not to eat the teeth. It is easy to remove the sand line with the open back, and it is easier to taste;
3. Sea prawns are easy to cook and do not need to be boiled for a long time, so it is not advisable to add too much water, just boil it for a little taste.
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