It is often served steaming hot. The diner puts one in his mouth, bites off the shrimp head, slowly sucks the sauce to bring a sweet and silky texture, then peels off the shrimp shell, pinches the tail of the shrimp with his fingers and dips it into the sauce, and then puts it in his mouth. The fresh shrimp meat is delicious, but don't forget that the wonderful sauce is the first prize that makes the delicious icing on the cake.
Ingredients: 400g of sea white shrimp, 20g of shredded red pepper, 20g of coriander segments, 5g of shredded shallots, 10g of shredded ginger, 1 tbsp of char siu sauce, 1/2 tbsp minced garlic chili sauce, 1 tbsp of water starch, 1 tsp of rice wine
Start production:
1. Wash the white shrimp, drain and set aside.
2. Mix the char siu sauce, garlic spicy pepper sauce, rice wine and water starch into a sauce and set aside.
3. Heat the pot in oil to 60%, add shredded shallots, ginger shreds, red pepper shreds to fry out the aroma, add prawns to continue stir-frying, reduce the heat, put in the sauce and stir-fry evenly, turn off the heat, and put the coriander segments.
Tips
1. Be sure to drain the shrimp or use kitchen paper to suck the water dry, so as not to splash the hot oil on the hands and cause burns.
2. There is salt in the garlic chili sauce, so you can reduce the amount of salt as needed.
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Excerpted from the book "Lazy Version of Rice Killer", all rights reserved.
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