1. Wash white shrimp
2. Prepare cooking wine, chopped green onion, shredded ginger, sugar
3. First cut off the prawn gun and prawn tail
4. Then use a knife to remove the shrimp thread from the back and wash and drain the water
5. Put it in a basin, add cooking wine, shredded ginger and chopped green onion, mix well and marinate for half an hour to remove fishy
6. Pour oil in the pot
7. Heat the oil for 8 minutes, add the prawns and fry them until the prawns are bent and change color
8. Wait for the oil temperature to rise, add it again and fry it until the shrimp shells are crispy, then pick up the oil control
9. In another pot, add water to the pot and pour the sugar to boil the sugar water to light brown
10. Then return the shrimp to the pot and stir fry until all the juice is collected, then turn off the heat and get out of the pot.
11. Sprinkle with chopped green onion after serving
Tips:1. The Ecuadorian white prawns I used originally had a little salty taste, but different prawns tasted differently. When marinating the bland prawns, a little salt is better.
