A high-end banquet-level dish [Prawn with Tomato Sauce Salad]

Overview

Today I would like to share with you a dish of fried stuffed prawns, which is as delicious as a high-end dish in a Western restaurant. The traditional method of Chaoshan fruit pulp is to wrap water chestnuts, minced meat, mushrooms, shrimps and other fillings in tofu film, roll them into long strips, cut them into small pieces and fry them in a pan. This time, the prawns stuffed with pork are wrapped in pork net oil and fried.

Tags

• hot dishes
• common dishes
• meat dishes
• children
• old man
• afternoon tea
• thanksgiving
• western food
• autumn recipes
• basil leaves
• cornstarch
• dried onions
• heinz ketchup
• mint leaves
• pork
• pork net oil
• prawns
• black pepper
• tomatoes

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Soak pork net oil in salt water for five minutes

   

3. 3 Remove the impurities and cut into several rectangles with scissors

   

4. 4 Chop tomatoes, dried onions, basil leaves, and mint leaves

   

5. 5 Mix tomatoes, dried onions and basil leaves, season with a little salt, crushed black pepper, olive oil and Heinz ketchup and set aside.

   

6. 6 Open side of prawns

   

7. 7 Remove shredded black shrimp

   

8. 8 Reserve prawns

   

9. 9 Mix the minced meat and mint leaves, season with salt and black pepper

   

10. 10 Spread the pork net oil on the open-side prawns

    

11. 11 Wrap the prawns

    

12. 12 After the prawns are wrapped, dip them evenly in cornstarch

    

13. 13 Fry the prawns in 180℃ hot oil for 4 minutes, remove and drain the oil

    

14. 14 Serve with tomato sauce salad.