Cumin Crispy Shrimp

Prepared ingredients.

Remove the head and back of the prawns, take out the shrimp threads, and add salt, cooking wine, minced ginger and green onions.

Mix it well with your hands and put it in the refrigerator for about 10 minutes.

Dried potato chips from Shenlongjia.

Heat the oil in a pan, grab a handful of potato slices and fry them in the pan.

Drain and use kitchen paper to absorb excess oil.

After 10 minutes, pick out the ginger and green onion segments, add a small spoonful of cumin powder, chili powder and 2 tablespoons of cornstarch.

Grasp it evenly with your hands (you can use chopsticks if you mind)

Heat the oil in a pan and deep-fry the prawns (you can also fry them again)

The shell is crispy and the shrimp meat is cooked and tender. Remove and drain the oil.

Leave oil at the bottom of the pot and sauté the chilies, onions, ginger and garlic until fragrant.

Add crispy shrimp and potato chips.

Stir fry evenly over low heat.

Remove from pot and plate.

Just replace the cumin and chili powder with salt and pepper and you get salt and pepper shrimp.

Overview