Oiled prawns
By PiperSmith
This is a seafood dish at my family's New Year's Eve dinner. Before cooking it, I consulted relevant information online. When the children tasted it, they felt that the appearance and taste were very good; the outside was wrapped in a layer of crystal clear tomato sugar juice, which was sweet when eaten. It has a long aftertaste and is deeply favored by the children.
Recipe Recommendations
- white sugar 40 grams
- ketchup 40 grams
- refined salt 2 grams
- cooking wine 1 tablespoon
- chicken powder 1 teaspoon
- vegetable oil appropriate amount
- sweetening
- braised
- ten minutes
- simple
Steps for Oiled prawns
1
Cut off the shrimps, use a toothpick to pick off the shrimps, wash and control the water.2
Sit in the pan and put 1 hand-spoon of the bottom oil. When the oil is hot, add the shrimp and fry it. When you see the shrimp turning red, use a hand-spoon to press the head of the fresh shrimp, press out the red oil, turn over and fry the other side. After frying, drain off excess vegetable oil, add cooking wine, and add chicken powder.3
Pour in the fresh soup, add white sugar and tomato sauce, cover the pan and simmer for 1 minute over medium heat, change to low heat and simmer for another 2 minutes. When the soup is thickened, set on a plate with chopsticks, and filter the soup over the prawns with a strainer. Serve.