Stir-fried Black Tiger Prawns

Stir-fried Black Tiger Prawns

by Yi Ran's mother, Ji Jing

4.7 (1)







The first time I made black tiger prawns, I used Sichuan dishes. Because my daughter doesn't eat chili, I put a little chili, which tastes good.


Stir-fried Black Tiger Prawns

1. After the black tiger prawns are naturally thawed, open the back to remove the shrimp threads, add the cooking wine, pepper, and salt, and let stand for 20 minutes.

Stir-fried Black Tiger Prawns recipe

2. Put peanut oil in the wok, heat the oil with black tiger prawns and fry the shrimp shells to change the color and smell. Remove and set aside.

Stir-fried Black Tiger Prawns recipe

3. Put green onion, ginger, garlic, Pixian bean paste, dried chili in a frying pan, stir-fry the shrimp on a low fire to get the fragrance, stir fry over a high fire, add steamed fish soy sauce and oil-consuming seasoning to start the pan.

Stir-fried Black Tiger Prawns recipe


When the black tiger prawns are fried for the first time, fry them for a little longer so that the prawns are fragrant. \n


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