【xinhua Blooming】shrimp with Tomato Sauce
1.
Prepare a dozen prawns, preferably sea prawns, which are large in size and rich in meat. Rinse twice with water
2.
As shown in the figure. Remove the shrimp head, peel off the shrimp skin, leaving the tail and the last section of the shrimp skin.
3.
Put the peeled shrimp skins in a small bowl, wash them and control the moisture for later use
4.
Use a knife to make a 2mm deep opening on the back of the shrimp, and take out the black shrimp thread
5.
Celery, cut into sections with a length of 5cm, and then cut into thin strips with a knife. It is best to have a pointed end and wait for the "heart" to be worn.
6.
After removing the shrimp thread, use a knife to cut the back of the shrimp to 2/3 depth, roll up the shrimp, hold the shrimp in the left hand, and use a chopstick in the right hand to carefully pass through the head and tail
7.
Pull out the chopsticks carefully, and fix the celery through the hole just drilled out by the chopsticks. As shown
8.
Put the processed shrimp on a plate and prepare the sauce: add two tablespoons of tomato sauce, one tablespoon of Korean chili sauce, one tablespoon of oil, half a tablespoon of sugar, and one tablespoon of rice vinegar to a bowl of clear water. Stir well and set aside
9.
Cut the green onion, chopped green onion, peel the garlic, smash two small green onions, and cut them into the end (sorry, forgot to shoot)
10.
Pour an appropriate amount of oil into the pot and heat it to 60% heat. Turn on medium and low heat, add chopped green onion and garlic and stir-fry the shrimp skin for a fragrance. After the shrimp skin is fragrant, pick it out with chopsticks.
11.
After the shrimp skins are taken out, turn on medium heat, pour the prepared sauce into the pot, stir with a spatula until the soup comes to a boil
12.
After the broth is boiled, the shaped shrimp is carefully poured into the pot
13.
Keep the heat at medium to high heat and use a spatula to carefully turn the shrimp or shake the pot to make the shrimp evenly coated in the soup
14.
When the soup is almost dry, turn off the heat and use chopsticks to pick up the shrimps one by one and place them on the plate.
15.
Turn on medium heat to heat the soup in the pot, turn off the heat and pour the soup on the prawns and sprinkle with chopped green onion.
Tips:
1. I don't know the type of shrimp. It's better to make this one larger. The shrimp I bought this time are very fresh and large. To remove the shrimp heads, you can cut them with scissors or just break them off with your hands like I did. Do not peel off the last section of the shrimp skin, for the sake of shaping and pleasing the plate.
2. The shrimp skin is very fragrant after being fried, which can enhance the taste and aroma of the dish, but remember to pick out the fried shrimp skin!
3. Celery is best to use parsley, which is firmer. You can also use carrots and other ingredients instead
4. When wearing shrimp, be patient to penetrate from the head of the back of the shrimp and out of the penultimate section of the tail.
5. If there is no Korean hot sauce in the sauce, you can omit it
6. When loading the plate, place the shrimp's tail toward the center of the plate, with the open back facing down, and place it in a circle along the plate.
