Dry roasted prawns
By ArturoFeil
The key to making this dish is to use fire, which is a representative dish for mastering the heat. When frying shrimps, put them into the pan one by one without sticking. Stir fry watercress evenly to make it crispy, fragrant and red. Add the soup appropriately, and master the natural juice collection to make the juice dry and bright before starting the pot.
Recipe Recommendations
- white shrimp 350 grams
- pork 50 grams
- green onion 20 grams
- peanut oil 500 grams
- starch 40 grams
- clear soup 200 grams
- bean paste 50 grams
- soy sauce 5 grams
- vinegar 5 grams
- salt 2 grams
- MSG 1 grams
- cooking wine 15 grams
Steps for Dry roasted prawns
1
Remove the shells and leave the heads and tails of the shrimps. Open the back and remove the sand thread, wash it, drain it, and dip it into dry starch. Dice the pork.2
Heat the oil in the pan until it is 60% hot, add the shrimp and fry it slightly to shape and remove it, wait for the oil temperature to rise, and then put it into the pan and stir up the crispy skin.
3
Put appropriate amount of base oil in the pan, add bean paste, stir-fry until red, then add diced meat, ginger, and diced garlic, stir-fry until fragrant, add soup, add shrimp, soy sauce, cooking wine, and monosodium glutamate, cook through to taste, add chopped green onion and vinegar, and drain the juice and put it on a plate with bright oil.Dry roasted prawns Make Tips
Dishes cooked with Pixian bean paste are rich in savory and spicy flavors, so adding salt is not recommended.