Dry pot prawns
Overview
The dry pot dish is spicy and flavourful. If you haven’t eaten it for a while, you will miss its taste. The dry pot prawns are fried until the shrimp shells are crispy and then seasoned while hot. This makes the shrimp meat particularly delicious and has a finger-licking taste. If you like it, you can try it.
Tags
- hot dishes
- home cooking
- private kitchen
- chinese banquet
- old man
- sichuan cuisine
- dinner with friends
- new year’s eve dinner
- spring recipes
- autumn recipes
- winter recipes
- banquet dishes
- chongqing cuisine
- lunch
- dinner
- banquet
- spring festival
- students
- cooked white sesame seeds
- doubanjiang
- dried chili pepper
- garlic slices
- ginger
- oil
- prawns
- rice wine
- white sugar
- green onions
Ingredients
Steps
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Clean the shrimp and cut off the shrimp gun
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Prepare all seasonings
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Use a knife to open the back of the shrimp and remove the shrimp lines
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Pour oil into the pot, add the shrimps in the warm oil and fry until the shrimp shells are crispy and then remove them
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Leave the oil and add dried chilies, garlic slices, ginger slices and scallions until fragrant
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Then add bean paste and saute until fragrant
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Return the shrimp to the pot and cook with rice wine
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Add sugar and stir-fry evenly
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Then add green onion leaves and white sesame seeds, turn off the heat and take out the pot
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Serve
