Spicy shrimp sliders

Prepare the seasonings for frying: fresh Thai pepper, dried pepper, star anise, chili powder, minced garlic, Sichuan peppercorns, two spoons of salt, and one spoon of chicken essence.

Pour hot oil and set aside.

Thaw shrimp.

Chop two-thirds into small shrimp pieces and chop one-third into shrimp paste. It tastes better this way. If you don’t like the taste, you can also reverse the proportions!

Take an egg, separate the egg white, and put in a spoonful of starch.

Pour in the shrimp paste and stir in one direction, I think 5 minutes is enough.

Flatten with a spoon, cover with plastic wrap and refrigerate for 30 minutes.

Put the spicy oil from before into the pot and heat until the oil is hot.

Add water until it boils and add appropriate amount of oyster sauce, I always put 3 tablespoons. Add salt, add sugar.

Take out the shrimp sliders from the refrigerator, lower the heat, and add the shrimp sliders little by little with a spoon. It doesn’t have to be very round, just not spread out. It's more private this way.

Turn on high heat and take out the pan after 3 minutes. I think the shrimps cook very quickly and don’t need to be cooked for too long. It tastes better this way.

It’s really great to eat with rice. My husband doesn’t like coriander, but it’s actually very fragrant to sprinkle some coriander on it after it’s cooked. Be sure to fry the oil first so that the peppercorns can be more flavorful when the shrimps are refrigerated. Because the popped peppercorns will become more numb if left for a while.

Haha, paired with my homemade black soy milk, it’s delicious and healthy.

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