Shrimp Oil

Name: Shrimp Oil
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Shrimp shell; 300ml Vegetable oil

by Mu Ke

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I didn’t know about boiled shrimp oil before. The shells that were peeled off were thrown away. After I knew that I could boil shrimp oil, I felt that it was wasteful before, and I even felt that shrimp shells were more popular than shrimp. When the shrimp oil is boiled, the smell of the house is full. I did not expect the things to be discarded will exude such charm. The boiled shrimp oil is put in a clean container without water and oil, sealed and stored, mixed with vegetables or boiled in soup. Put a little bit when you face it, it will have the finishing touch. Shrimp shells after boiling the prawn sauce are also delicious. They are crispy and fragrant when they are just out of the pan. Sprinkle with salt and pepper to mix. It is a good snack. It is just as delicious as a snack. Shrimp shells can also be cooked in soup. The deep-fried shrimp shells have a thick and white soup, and any vegetables are delicious!

Ingredients

500g Shrimp Shell
300ml Vegetable Oil

Shrimp Oil

1. The peeled prawns and the heads are thoroughly drained (the Jiwei prawns I use must be fully drained, otherwise the oil will splash when the pan is cooked and it will be easy to burn)

2. Pour the oil into the pot and heat it up (I used about 300 ml of oil for 500 grams of shrimp shells)

3. Pour in the shrimp shells and stir fry (you can use high heat at first, but you should stir fry constantly to prevent the pan)

4. When the shrimp shells slowly turn golden, the fire can be lowered, and continue to fry until the shells become crispy and the oil turns red, the shrimp oil will be cooked (the whole process is about ten minutes or so)

5. Drain the boiled shrimp oil with a sieve, and put it in a clean container with no water and oil. There are more than 2 ml glass bottles, and you will be able to finish it soon)