Braised prawns
Overview
Braised prawns have always been my favorite. Every time I want to eat the shrimp meat and shells together, it is so delicious. And there has never been a hard dish that is so simple to make and can be easily mastered even with no cooking skills. Today, we are going to make braised prawns that suck all the juice out of the shrimp every time and even eat the shells.
Tags
Ingredients
Steps
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First, clean the shrimps and pick out the shrimp threads. You can also remove the shrimp whiskers and set aside.
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Pour more oil into the pot and heat it until it is about 60-70% hot.
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Place the shrimps into the pot in a flat layer, turn to medium heat and fry until red.
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When the bottom is all red, turn over and continue frying.
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Fry the shrimp until red on both sides, crisp up the skin, remove and set aside.
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Leave oil in the pot, add minced garlic and shredded ginger, fry until fragrant, and continue to maintain medium heat.
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Pour in sugar and tomato paste. (The ratio of sugar to tomato paste can be adjusted according to personal taste)
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Stir gently and mix well.
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Pour in the fried shrimp just now, add a little sea salt and freshly ground pepper, and stir-fry evenly. (Omit if freshly ground pepper is not available)
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Finally, add a little bit of purified water, turn to high heat to drain the soup, and sprinkle with chopped green onion.
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Finished product~~·
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Finished product~~·
