There are many ways to eat shrimp, in addition to the original boiled and boiled, you can also braise it, or you can dry it like today. The shell is crispy, the shell meat is separated, and it is served immediately on a plate.
How to make dry-fired white shrimp
Cut out the prawn whiskers and prawns, pick the shrimp line, clean them and drain them.
Ginger, garlic, cilantro chopped minced, shallot and cilantro leaves cut into sections.
Heat the pan to a level that is slightly smoky, do not need to put oil, directly put the shrimp in the pan, flatten, and fry on high heat.
Turn over after frying red on one side, frying both sides red, and serve for spare.
Re-clean the pot, put oil in the hot pot, the amount of oil is slightly more than the usual cooking, pour the shrimp after the oil is hot, spread out.
On medium-high heat, fry the shrimp on both sides until the shell is crispy and served.
Put a little more oil in the pot, add the coriander stalks and ginger garlic, and sauté on low heat.
Return the shrimp to the pan and stir-fry evenly.
Cook cooking wine along the side of the pot, add soy sauce, salt, and sugar, stir fry evenly.
After turning off the heat, add the shallots and cilantro leaves and stir well out of the pan.