1. Wash the prawns and put them in a bowl, add a spoonful of salt, pour in cold water, and soak for 20 minutes.
2. Wash the green onion and cut into diagonal slices, wash and cut dried chili into sections, peel off the ginger and garlic, wash and mince, wash the pepper and star anise and set aside.
3. Put 50g starch in a small bowl and set aside.
4. After the prawns are soaked, cut off the shrimp silk, pick out the shrimp thread, clean and drain the water, put it in a bowl, add an appropriate amount of salt, 5g cooking wine, and 1g white pepper and stir well.
5. Pour 50g of starch, stir evenly with chopsticks, and marinate for 10 minutes.
6. Put 500ml of oil in the hot pan, heat it to 90% heat, add the marinated prawns and fry them. The prawns will be fried crispy. Pick them up, wait for the oil temperature to rise, and put them in the frying again for 2 minutes.
7. Fry it up, drain the oil and set aside.
8. With a little base oil left in the pan, add ginger and minced garlic to fry until fragrant, then add dried chili, pepper, and star anise to fry the fragrant.
9. Add scallions and stir fry to create a fragrant aroma.
10. Pour in the fried prawns and stir-fry for 2 minutes, add 5g chicken essence, 2g sugar and stir-fry for 3 minutes, then it will be out of the pan.
11. The delicious spicy prawns are ready, they are super delicious, and they are perfect for snacks and drinks.
Tips:When frying the prawns, the oil temperature must be high, and then re-fry after frying, so that the fried prawns will be more crispy. The dried chili, Chinese pepper, and star anise must be fried to get the fragrance, and then add the shrimp and fry together, so that the fried pepper will have the fragrance of pepper.
