1. Shrimp to shrimp brain shrimp line shrimp must open back. Prepare potato chips, onion chunks, ginger and garlic seeds, sliced and shredded. Cut dried chili and shallot into small pieces. There is no coriander at home this time, but it's a pity that coriander is a must.
2. Heat up the pan and shovel, add more oil (excess oil can be used for cooking in time). Heat the oil in the pan and place the potato chips over a medium-to-small fire. Fry the potato strips until the surface is slightly yellow, and lightly pierce it with the tip of a spatula. When it is soft, it is cooked. When the potato chips are served, heat up on high heat, increase the temperature of the oil, add the shrimp, and fry until the shrimp shells are crispy (the surface of the shrimp shells is a little bubbling).
3. Add onion cubes and continue frying. Fry until the onion is translucent and cooked. Turn off the small fire to fill out the remaining oil.
4. Add garlic, ginger, pepper and saute until fragrant, add a shovel of cooking wine to the pot.
5. Add the hot pot bottom ingredients and heat until melted.
6. Add dried chilies and sauté until fragrant.
7. Add all the ingredients and stir fry.
8. Add all the seasonings, stir-fry evenly, and finally add the green onion, coriander, and white sesame seeds.
9. The super prawns are ready! Sprinkle some cooked white sesame seeds or coriander if you want to look good.
