Name: Sweet and Sour Prawns
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 12 Large green prawns; Some Green onion ginger garlic; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; Some Peanut oil; 1 tablespoon Balsamic vinegar; 2 tablespoons Sugar; 1 tablespoon South wine; Some salt; 1 small teaspoon starch; a little Chicken Bouillon Powder; 1 tablespoon ketchup

Sweet and Sour Prawns

by GXL8728

4.6 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

In July, the fire is unbearable, and people’s appetite is not very good. The most popular in home dining are cold dishes, vegetarian dishes and other light meals, but in summer, the physical exertion is huge, and the vegetarian food is not very good for the body. Well, especially for the growing and developing children, it is even more useless. Therefore, in addition to the light and refreshing diet, I also pay attention to the combination of meat and nutrition to ensure my family’s needs. Among the summer ingredients, I think the best meat food is seafood, which is nutritious and non-greasy. Today, I will have a sweet and sour prawn with a bright red color and sweet and sour appetizing. I hope my family is in the heat. Maintain a good appetite in the summer. "

Sweet and Sour Prawns

1. For 12 prawns, remove the shrimp thread, cut off the shrimp silk and head, wash and set aside.

2. Add a pinch of salt.

3. Canaan wine.

4. Add cornstarch.

5. Add chopped green onion, ginger and garlic.

6. Grab well and marinate for more than 10 minutes.

7. Take a small bowl and add light soy sauce.

8. Add balsamic vinegar.

9. Add sugar.

10. Mix well to make a sauce and set aside.

11. Heat the pan with oil, and pour the marinated prawns into the pan.

12. Stir-fry over high heat until the shrimp turns golden brown.

13. Add ketchup tones for seasoning.

14. Add a good sauce, toned and seasoned.

15. After the flavor is colored, add a bowl of hot water and bring to a boil on high heat.

16. Add oyster sauce, cover the pan, and cook for seven or eight minutes on medium and small heat.

17. Season with a little salt and cook until the soup thickens.

18. Season with a little chicken essence, collect the sauce, serve on a plate, and serve.

Tips:
1. When cooking, the water must be heated, otherwise, the shrimp will shrink when cold, the meat will become hard and the taste will not be good.

2. If you don't have Nanyou, you can use cooking wine instead.