Chubby Yuanbao Shrimp

It’s best to use prawns, which are the right size and have good meat quality. I chose South American white shrimp, which is a bit larger.

A knife is cut into the belly of the shrimp. The shape of the Yuanbao shrimp depends on this knife. Cut into two-thirds, so that the belly will be arched during the frying process, and the head and tail of the shrimp will shrink to become a round Yuanbao shape.

Heat the oil pan, add shrimps and fry for 20 seconds. The key point is that the oil pan must be hot and the frying time must be short, so as to ensure that the shrimps are shelled when they enter the pan and the meat can remain fresh and tender.

Add a little water to a clean pot, pour in tomato paste, add a little more sugar, a little salt to enhance the flavor, and dark soy sauce to adjust the color. Some people like to stir-fry tomatoes directly. If you don’t find it troublesome, there is no problem. I think direct tomato sauce is more delicate and tastes good. Try not to make simple dishes complicated when the same effect can be achieved.

Cook until the sauce is thick and bubbly. Some people like to thicken gravy. I seldom thicken gravy when cooking and use homemade gravy. Even though the dishes take a while, the taste will be much more mellow. Is this a bit contradictory to the above point? It’s up to you to decide.

Pour in the fried shrimps, stir-fry, coat with sauce and serve.

Let’s talk about plate presentation. To express the quality of food, you don’t need to consider the quantity of food. You can cook one plate and only put two. The red shrimp with light green bitter chrysanthemum is simple and refreshing, and the sauce is used to draw a semicircle to add some movement.

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