Braised prawns

Overview

Braised prawns are one of the classic representatives of Shandong cuisine. It is also a dish commonly cooked by families. Salty, slightly sweet, and bright in color. At that time, the simpler the dish, the more it tested one's love for cooking. Braised prawns was one such dish.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• maternity
• autumn recipes
• banquet dishes
• cooking wine
• ecuadorian white shrimp
• oil
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Clean the prawns. Peel the ginger and cut into shreds and set aside.

   

2. 2 Pour the oil into a pot and heat it. When the oil is hot, add shredded ginger and stir-fry until the aroma comes out;

   

3. 3 Put the prawns into the hot oil pan and fry over low heat. While frying, gently tap the shrimp heads with a spatula to let the shrimp oil seep out.

   

4. 4 Fry slowly over low heat for about 2 to 3 minutes, until the shrimp shells turn red and crispy; turn the prawns over and continue to fry the other side over low heat, using the same time to make the shrimp shells on this side crispy. If the shrimps are not fresh enough, you can spray a little cooking wine to remove the fishy smell.

   

5. 5 Add water as it is a saucepan. Add water until it covers most of the prawn's body.

   

6. 6 Then turn to high heat and bring to a boil. After boiling, add sugar and salt. Cover the pot and continue simmering over high heat.

   

7. 7 Keep simmering over high heat until the soup becomes thick, then slowly turn the prawns with a spatula to collect the juice and serve.