1. Separate the head and tail of the Jiwei prawns, remove the shells and thread the prawns, put on rice wine and salt, and marinate for 5 minutes
2. Cut the zucchini into round slices, then cut in half. After blanching, put a layer of oil in a frying pan and sprinkle with salt and pepper
3. In another oil pan, add the shrimp heads and stir fry until the shrimp is fragrant, remove it, add the shrimp meat, and remove the color immediately
4. Heat the remaining oil in the pot, pour in Thai chicken sauce, a little salt and sugar, stir-fry well, pour the sauced shrimp head and shrimp meat into the pot, stir fry a few times, and transfer to a plate
Tips:The shrimp meat must be deodorized with salt and rice wine in advance, and the excess water should be soaked up with a paper towel before cooking to avoid oil explosion.
