A must-have for entertaining guests - dried prawns
Overview
Dried prawns are a must-have dish for banquets. Its outstanding feature is that it maintains the original taste, juice and prototype of the prawns. Put the fresh whole tail prawns into the delicious soup and cook them over low heat, then place them in pairs on the plate. The color is red and bright, and the meat is tender and delicious. Sweet, fragrant, salty and fresh are the key words of this dish.
Tags
Ingredients
Steps
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Prepare ingredients: prawns: 750g, green onions: 15g, ginger slices: 10g, clear soup (or water): 100g, cooked lard: 25g, sugar: 50g, salt: 3g, Huadiao wine: 4g, sesame oil: 2g
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Wash the prawns with clean water, cut off the shrimp whiskers, legs and spears, make a small opening from the head to take out the sand bag, then cut the back of the shrimp and pick out the sand line.
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Add cooked lard to the wok, and when it is 60% hot, add the green onions and ginger slices to the pan and stir-fry until they are brown and fragrant.
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Add the prawns and stir-fry.
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Fry until both sides of the prawns are golden brown, then add Huadiao wine.
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Add sugar and salt.
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Add the stock, gently squeeze the shrimp brains with a spoon, bring to a boil over high heat, and simmer over low heat for 8 minutes. After the soup thickens, pick out the green onions and ginger, pour in sesame oil and serve.
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Before putting it on the plate, a prawn was painted on it, which was very interesting.
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Plate. (END)
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A spoonful of Huadiao is sprinkled, and under the catalysis of wine and sugar, a rich aroma spreads around.
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The aroma fills the entire kitchen. My kitchen is the most beautiful right now...
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The crispy shrimp skin is really crunchy when you take a bite~
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I don’t even want to waste my skin. Please forgive me for not being elegant at the moment. Calm down...
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When I was scribbling prawns on the plate, I suddenly felt that I am still an artist, hehe.
