In winter, in addition to soup stews, there are also stir-fried dishes that are high in calories, high in protein, supplement calcium, and strengthen the body and kidney. For example, today's dish of crispy shrimp in Shacha sauce made with Li Kum Kee's Shacha sauce. The shrimp has been fried at high temperatures. The shrimp shells are crispy and can be eaten together with the shells, and the meat is fragrant and tender.
Shrimp is rich in nutrients, sweet in taste and warm in nature. It has the functions of tonifying kidney and strengthening yang, dredging breast, and supporting poison. It has effects in treating impotence, milk failure, erysipelas, carbuncle, acne, neurasthenia, etc. Moreover, shrimp skin is rich in calcium and can also replenish calcium.
Suitable for the crowd: People with general calcium deficiency, kidney qi deficiency, and neurasthenia can eat more.
Avoid eating those with skin eczema, tinea, dermatitis, acne and other skin pruritus, as well as those with yin deficiency and excessive fire.
Crispy shrimp in shacha sauce
Recipe Recommendations
- fresh shrimp 300 grams
- sand tea sauce 2 tablespoons
- soy sauce appropriate amount
- ginger appropriate amount
- oil appropriate amount
- scallion appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Crispy shrimp in shacha sauce
1
Wash the fresh shrimps, cut off the feet with scissors, and cut them from the middle of the shrimp belly for easy taste.
2
Use a pan to fill appropriate amount of oil and bring to a boil over high heat.
3
Add the freshly marinated soy sauce and fry until the skin is crispy.
4
After frying the shrimps and crispy, use a filter spoon to remove and strain the oil.
5
Heat the oil in the pan, add shredded ginger, and saute the white scallions until fragrant.
6
Add 2 tablespoons of sand tea paste and add a small amount of water.
7
Add the fried shrimp and stir well over high heat.Crispy shrimp in shacha sauce Make Tips
Shacha paste itself tastes salty enough, so don't add salt.