Shrimp Omelet
1.
Cut the carrots into fine pieces, beat the eggs into a bowl, remove the shrimp shells from the shrimp, (leave it for the last fried shrimp oil), remove the shrimp threads, chop the shrimp into puree, and add the carrots
2.
Add salt, black pepper, shrimp oil and mix well. Beat the egg liquid and add a little salt. Add a little oil to the pot and pour half of the egg mixture
3.
Turn it over after a little solidification, and both sides will solidify out of the pot. Also spread the remaining egg liquid on another egg skin. Cut the egg crust into squares, chop the cut corners, add to the filling in 2 and mix well. First brush a layer of batter (flour + water into the batter) on the egg crust, as shown in the picture, then spread the filling, flatten and roll it up. Put it on the pot and steam for ten minutes. It's better to eat while it's hot
4.
Wash the shrimp shells several times, wash off the dirt in the shrimp heads, and drain the water. Pour oil into the pot, add shrimp shells, and heat on medium to low
5.
Fry until the shrimp head turns red and crispy. Remove the drain and remove the oil. The fried prawn heads are crispy and delicious, and you can eat them with a little salt. After the remaining shrimp oil is cooled, strain it with a tea bag, bottle it and refrigerate, and it will become very red the next day. It can be used in cold dishes, stir-fry, etc. It is very flavorful
