Spicy Shrimp
Overview
This dish looks beautiful. After removing the heads, the shrimps are cut open to absorb the flavor, and then go through two processes: deep-frying and stir-frying. Crispy yet spicy, it instantly beats the spicy shrimp made in many restaurants
Tags
Ingredients
Steps
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Prepare the ingredients as shown in the picture, fried chili peppers, shrimps, ginger, green peppers, and dried chili peppers
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After washing the shrimp, use a fruit knife to half-cut the shrimp head and back, and then slowly pull off the shrimp head with the knife, so that most of the shrimp intestines will be pulled out along with the head. At the same time, make a cut on the back of the shrimp
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Dried chili into small sections, diced ginger and green chili
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Put the shrimp into a basin, add half a spoonful of ginger juice and an appropriate amount of pepper and marinate for 20 minutes. If you don’t have ginger juice in this step, you can use shredded ginger or cooking wine instead
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Heat oil in the pot, pour in the shrimps I prepared in advance and fry until golden brown and the shrimp shells are crispy. Drain the water
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After the shrimps cool down, pour them into hot oil and fry them over high heat one more time. The picture shows the shrimps fried for the second time
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Leave a small amount of oil in the pot, heat the oil, add ginger and dried chili peppers and fry them over low heat until fragrant, then add green chili peppers and stir-fry for a while, then push them aside. Add a spoonful of fried chili pepper and continue to stir-fry until fragrant
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Pour in the pre-fried shrimps, add a little salt, a spoonful of light soy sauce, chicken powder and a few drops of sesame oil, stir-fry quickly and evenly
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Plate, finished product picture.
