Open-back prawns in spicy garlic sauce

Overview

How to cook Open-back prawns in spicy garlic sauce at home

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• big red shrimp
• chicken powder
• chopped pepper
• edible oil
• garlic
• lao gan ma
• light soy sauce
• olive oil
• onions
• starch
• salt

Ingredients

Steps

1. 1 Thaw and wash Argentinian red shrimp

   

2. 2 Trim off the whiskers and legs of the shrimp

   

3. 3 Cut the back of the shrimp. Cut to the penultimate section without cutting further. Remove the shrimp lines (you can use your hands or toothpicks)

   

4. 4 Cut one knife on each side of the upper end of the shell on the shrimp body, and one knife on both sides of the penultimate section. Cut the meat of the shrimp body in the middle but do not break it. The shrimp meat where the two sides of the shrimp shell were cut earlier should also be cut along the directions of both sides. Open the back as shown in the picture (not open the entire back)

   

5. 5 Remove the shrimp heads (I put the shrimp heads together to cook seafood and shrimp porridge. It is very fresh and can be used for two purposes)

   

6. 6 I got an extra shrimp and peeled off the last shrimp

   

7. 7 I put the last extra peeled shrimp in the middle (actually you can put broccoli in the middle, but unfortunately I don’t have broccoli on hand)

   

8. 8 Spread cooking wine on the shrimp meat without marinating it, put it into the steamer and steam it until cooked

   

9. 9 While the shrimps are steaming start making the sauce. Crush the garlic into minced garlic, add oil to a hot pan, add the minced garlic and stir-fry

   

10. 10 Add Lao Gan Ma and stir-fry (Lao Gan Ma can be replaced with chili oil here)

    

11. 11 Add water to the sauce and a little light soy sauce

    

12. 12 Add a little chopped chili pepper

    

13. 13 Add salt (if the saltiness is suitable, you don’t need to add salt) and chicken powder, then thicken with a little water starch

    

14. 14 Add onions, bring the sauce to a boil, and the pepper and garlic sauce is ready

    

15. 15 Pour the sauce over the shrimp and rub a little olive oil on the shells

    

16. 16 The picture of the finished product is eaten with a bowl of seafood and shrimp porridge. I won’t take photos of the porridge