Tiancheng Yiyi Shrimp

Overview

Tiancheng Yiyi Shrimp has a nice name. In terms of preparation, it is the same as the Baked King Prawns with Soy Sauce in Cantonese cuisine. The seasoning is changed to Lee Kum Kee's Tiancheng Yiyi Extra Fresh Soy Sauce. Baking shrimps with soy sauce can bring out the freshness of the shrimps and make them taste better. When making baked king prawns in soy sauce, it is best to use fresh shrimps. This time I chose Roche prawns, which are big-headed prawns. They are lively and very fresh. Roche shrimp meat is delicious, firm and refreshing. Although the shrimp head is large, it has shrimp paste, which is very delicious when baked.

Tags

• hot dishes
• shandong cuisine
• maternity
• old man
• autumn recipes
• lunch
• famous dishes
• ginger and green onion
• green and red pepper
• peanut oil
• roasted shrimp
• sesame oil
• tiancheng fresh soy sauce

Ingredients

Steps

1. 1 Before cooking, wash the shrimps first and raise them. Before frying, cut off the long beards and legs to control the moisture.

   

2. 2 Cut the ginger, green onions and peppers and set aside.

   

3. 3 Heat the oil in a pan and sauté ginger, green onion and chili until fragrant.

   

4. 4 Add the dried shrimps to the pot and stir-fry.

   

5. 5 Fry the shrimp until golden brown and red on both sides.

   

6. 6 Add Lee Kum Kee Tiancheng fresh soy sauce to taste.

   

7. 7 Before serving, add some pure sesame oil and stir-fry evenly.