Spicy Ecuadorian Shrimp in Griddle Penaeus Vannamei

Overview

The texture and taste of Ecuadorian white shrimp is the best among all white shrimps. Coupled with the excellent freezing process, its quality is far better than the quality of fresh shrimp on the market. Friends who love shrimp must not miss this excellent ingredient.

Tags

• hot dishes
• home cooking
• children
• old man
• summer recipes
• dinner
• banquet
• cucumber
• ecuadorian white shrimp
• onions
• carrot

Ingredients

Steps

1. 1 Thaw and clean shrimps. Open the backs of the shrimp one by one and remove the intestines. The deep open back is conducive to the flavor.

   

2. 2 Add cooking wine, white pepper, salt, and starch and marinate for 15 minutes.

   

3. 3 Prepare onions, ginger, garlic, red pepper, Sichuan peppercorns, onions, carrots, cucumbers, coriander, and chopped green onions.

   

4. 4 Pour oil into the pan, heat it, then add the shrimps to the pan and fry.

   

5. 5 Fry until both sides are slightly brown, remove and drain.

   

6. 6 Add onion, ginger, garlic, red pepper, and Sichuan peppercorns to the pot and sauté until fragrant.

   

7. 7 Add the fried shrimps to the stir-fry ingredients and stir-fry for 2 minutes to infuse the flavor.

   

8. 8 Add oil to a dry pan and place onions, carrots, and cucumbers in order to make a base.

   

9. 9 Then pour the shrimps in the pot into the dry pot with a good bottom and heat over low heat for 4 minutes.

   

10. 10 Then sprinkle with coriander and chopped green onion and serve.