"Beijing-style Three Prawns" is a famous seafood dish in Beijing. These three types of shrimp are "braised prawns in oil, pipa prawns and Luohan prawns". The three methods are one stewed, one fried, and two cooked. Among them, the most famous is the "Arhat Prawns" made by double combat. It comes from the court and is a famous dish in the Manchu and Han banquet, but the authentic court practice has long been lost. At present, the best dish you can eat in Beijing is the Luohan Prawns made by Tan's Cuisine at Beijing Hotel.
"Luohan Prawns" is actually another name for eating two prawns. When making, chop the prawns from the middle. The upper part of the shrimp is fired and the tail is fried. The two methods have two flavors. After being cooked, they are put together on a plate. The color looks gorgeous and beautiful, one is strong and the other is crispy, and it tastes unique! The reason why I know is that I had it once a few years ago when a friend invited me. It tasted really good!
"Luohan Prawns" may seem exquisite, high-end and expensive, but in fact it is not complicated to make. The main ingredient is prawns. Cut the prawns in half, use seasoning on the head, simmer shredded green onion, shredded ginger, garlic slices, rice wine, salt, white sugar, etc., leave the tail behind, peel the meat part and break it with a knife, smear one side of the meat with shrimp minced, dip the other side with egg liquid and bread crumbs, and then fry it until done. Finally, put the two different methods of prawns on one plate, one red and one yellow look beautiful, and taste very beautiful!
You can use this as a big dish at home, which can definitely set off the atmosphere of a family banquet! As Christmas approaches, last year we made roast turkey. This year, Da Chao Shao specially dedicated this dish to friends, so that everyone can add a beautiful style to their own table and feast their families. Hehe! The specific practices are as follows;
Luohan prawns
By JoyJaskolski
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- senior
Steps for Luohan prawns
1
Prawns, minced shrimp, shredded green onion, shredded ginger, garlic slices, salt, sugar, monosodium glutamate, rice wine, bread crumbs, vermicelli, chicken egg yolk, cooking oil.
2
Treat the tail of the shrimp first; peel off the skin of the tail of the shrimp only to leave the tip of the tail.
3
Use a knife to break the shrimp meat from the abdomen, but don't cut it through to the skin. Smooth the broken shrimp meat, and gently poke the surface with the tip of the knife several times to break the shrimp tendons to prevent them from curling during frying.
4
Marinate with rice wine, salt, monosodium glutamate, and pepper for a little 10 minutes.
5
After marinating, pat dry starch on the shrimp body.
6
Dip egg liquid on one side.
7
Dip in the egg mixture and place it into the bread crumbs and press it slightly to make one side covered with bread crumbs.
8
Squeeze minced shrimp on the other side of the shrimp, dip your fingers in the egg liquid and spread the minced shrimp evenly to make it smooth and tidy.
9
Heat a stir-fry spoon over heat, add appropriate amount of cooking oil, add the upper half of the shrimp head when the oil is heated, and stir-fry with strong heat several times to make the oil come out.
10
Add shredded green onion, shredded ginger and garlic slices and stir-fry for a few times, add rice wine and stir well.
11
After cooking the rice wine, add appropriate amount of water, cover the lid and boil for 1 minute, then season with salt, sugar and a little MSG. Stir well, collect the juice over high heat, but don't collect the juice too dry. Cover the lid and use low heat to keep warm for later use.
12
Heat up another oil pan. When the oil temperature is 70% hot, add in the dry vermicelli and fry the crispy cakes immediately and remove the fried vermicelli into the middle of the plate.
13
Lower the oil pan, add in the shrimp tail and fry until it is golden yellow. Remove.
14
Place the stewed shrimp heads on both sides of the plate and the fried shrimp tails on the other end. The dish is finished and can be served on the table after a little decoration.Luohan prawns Make Tips
Characteristics of this dish: Colorful color, eating two shrimps, salty and slightly sweet on the head, crispy and delicious on the tail, shaped like an arhat in brocade clothes, and the god of food is alive, ha ha! Warm tips: 1. If you want to make it more colorful when making, you can apply shredded shrimp on the tail of the shrimp, and decorate it with a few grains of black sesame seeds or shredded cucumber skin and shredded Jinhua ham. That will be more beautiful. You can make it into a phoenix tail shape or a pipa shape that is very beautiful. The prepared dishes will be more high-quality. They can definitely be called a big dish and make the family banquet full of brilliance. A Manchu and Han banquet at your home is nothing more than that, haha! 2. The size of the shrimp head and tail section depends on the size of the shrimp. In principle, meat must be brought, and the minimum part of the meat should not be less than one inch. Prawns that are too big can also be cut into three sections, fired on the head of the shrimp, spread chicken mashed in the middle section and steam on the tail, and spread chicken mashed in the middle section. The reason why the chicken mashed in the middle section is because the color will be white and beautiful after steaming, and the red, white and yellow colors will be more dazzling and eye-catching, and one dish will shock four people, haha! 3. The practice of shrimp heads is actually the practice of braising prawns in oil. When braising, the braising time should be determined based on the size of the shrimp. It should be braised thoroughly but not too old. During the frying process of the shrimp tails, the oil temperature can be 50% hot. After frying, increase the oil temperature and fry again to make the bread crumbs at the bottom more crispy and delicious.