Fried prawns(xiang jian da xia )

Fried prawns

Introduction:

"Fried prawns are between frying and frying. They don't have too much fat. Scallion, ginger and garlic are fully absorbed into the inside of the prawns. They are very crisp and can't be expressed in many languages. Only after they have been cooked and eaten can they know that the taste is really great! At this time, if you drink a small glass of wine, you really enjoy the pleasure on the tip of your tongue

Production steps:

Step 1: fresh shrimp, cut off the shrimp whiskers, bend the shrimp, cut in from the back, remove the shrimp intestines, wash and drain the water; add a little cooking wine to marinate.

Step 2: turn on the power switch of Korean barbecue oven, adjust to high-end, add 3-4 teaspoons of oil, sprinkle half of onion, ginger and garlic, fry until fragrant, pour in shrimp and fry. (ordinary pan or frying pan is OK)

Step 3: dry all the water in the shrimp, fry until the shell is crispy, then sprinkle the other half of onion, ginger and garlic, sprinkle a little salt, sugar and pepper, fry for 1-2 minutes, and then turn off the heat.

Step 4: finally, sprinkle some scallion segments on the plate.

Step 5: the crispy roast shrimp is ready, slightly spicy and delicious! Have another glass of wine and enjoy your tongue.

Materials required:

Shrimp: 400g

Onion powder: appropriate amount

White pepper: a little

Oil: 3-4 teaspoons

Ginger powder: appropriate amount

Minced garlic: right amount

Salt: one teaspoon

Sugar: one teaspoon

Fragrant leaves: 2-3 pieces

Note: when the water content of shrimp is dried, it should be transferred to medium and small fire to fry in time to avoid scorching. This method is suitable for fresh river shrimp.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Jian Da Xia