Sugarcane Shrimp
1.
Peel off the skin of the sugarcane and cut it into 10cm-long sections on average. Cut each section with 2 knives for use.
2.
After removing the shells and intestines, the shrimps are marinated with a little salt, and then washed and dried.
3.
Use a blender to beat the shrimp and all seasonings into a puree. If you don't have a stirrer, you can chop the shrimp into puree with the back of a kitchen knife, and mix it with the seasonings to form a shrimp paste. In the refrigerator for an hour
4.
Wrap the prawn paste on the sugarcane sections by hand, leaving 2 cm of each section head, and prepare them in order for later use
5.
Bring the oil to a medium heat, coat the prepared sugarcane shrimp with cornstarch, and then deep-fry it in an oil pan until it is crispy and golden brown, then remove the oil and drain it into the plate.
6.
After mixing the ingredients for the dipping sauce, it is the dipping sauce. When eating, remove the shrimp meat from the sugar cane and eat it with sweet sauce or wrap lettuce. Sugar cane is eaten separately
Tips:
Shrimp must use fresh shrimp, not frozen shrimp!
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