Taiwanese Lemon Shrimp

Name: Taiwanese Lemon Shrimp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Ecuadorian White Shrimp; 60g lemon; Some oil; 10g garlic; 10g ginger; 10g shallot; Some White rum; Some Sugar; Some black pepper powder

by Shangshizhiwen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

After receiving the voucher from COFCO, in addition to beef, he also chose Ecuadorian white shrimp. This kind of shrimp looks no different from domestic white shrimp, and tastes the same, but the taste is sweeter at the same price.

It is said that they are immediately frozen after being washed, cleaned, graded, and weighed after being caught on the ship. They can be frozen to -55 degrees Celsius in 15 minutes to ensure freshness and nutrition. In this way, even if it is not fresh shrimp, the taste of fresh shrimp will be retained.

When I was watching a Taiwanese food show before, I saw a Taiwanese chef cook lemon prawns. The effect of the shots was super seductive and appetizing.

The sweetness and sourness of lemon juice and the sweetness of shrimp, layer by layer capture the tip of your tongue, there is nothing more satisfying than eating shrimp...

He used Thai shrimp at the time, which was larger than ordinary shrimp. But this time I used Ecuadorian white shrimp to make it. I adjusted the method a little bit and changed a little according to my own ideas. The taste is the same, and even my parents are full of praise.

I love chicken, cow, fish, and lamb, but I love shrimp even more~~I just love shrimp, don’t tell me to stop~~"

Ingredients

400g Ecuadorian White Shrimp
60g Lemon
Some Oil
10g Garlic
10g Ginger
10g Shallot
Some White Rum
Some Sugar
Some Black Pepper Powder

Taiwanese Lemon Shrimp

1. Wash the shrimp, cut off the upper part of the head and eyes, and pick out the shrimp sac.

2. Cut off the shrimp whiskers and claws, cut a small opening on the back, and pick out the sand thread.

3. Cut the lemon in half.

4. Squeeze the lemon out of the juice, add sugar and mix thoroughly.

5. Peel the ginger and divide into two parts, one part into strips and one part into cubes.

6. Put the ginger strips on the shrimp, put some white rum, and marinate for 20 minutes.

7. Peel the garlic and cut into small pieces.

8. Cut the green onions into small pieces.

9. Heat the pot, add oil, add ginger and garlic cubes when the oil temperature is high, add shrimp and white rum after sautéing.

10. Add black pepper and stir fry.

11. Add diced green onions when they are almost cooked.

12. Finally add lemon juice, stir well and serve.

Tips:
1. The Ecuadorian white shrimp used as the raw material has a salty taste, so no salt is used when making it. If it is made with other shrimp, you can add appropriate amount of salt when marinating the shrimp.
2. Put the lemon juice at the end, first put it on heating, it will be volatile, so the sour and sweet will not be thick.