Thai Sweet Spicy Sete Prawn

Published Aug 8, 2021 at 09:54am ET

The wrasse shrimp is what we call it. Of course, it has other names that sound elegant, but its not the best season to eat it. I dont understand it very well. At least its not very common in the market, and its not very fat. I just saw it, and then I bought it when I remembered something. It felt a little nauseous to grab it from the pool. I didnt feel it at first. The more I grabbed it, the more I felt like some kind of hard-shelled pest, such as cockroaches.~~

Food Material List

1 Mantis Shrimp 250g

Operational steps

1 Wash the wrasse shrimp and cut a circle along the edge of the shrimp with kitchen scissors. It will taste good and be more convenient to eat. Then pour a little cooking wine and marinate it.
2 Pat the garlic and tear off the skin. Then cut the garlic into small pieces. Wash ginger and cut it into small pieces. Garlic leaves, wash and cut into shreds.
3 Pour some oil into the pan and heat it. First, stir-fry the chopped garlic and ginger. Then pour the shrimp into the pan and stir-fry for a while. Then pour in a little soy sauce and salt.
4 Sweet and hot sauce with a little water and evenly, pour into the pot, continue to stir-fry evenly, and then add a cover to braise for a while until the water quickly dries, and finally put garlic leaf shredded into a little stir-fry can start the pot to complete.

Tips

In fact, this dish is super simple, it can also be replaced by ordinary shrimp, it will be easier to eat ~the main seasoning is sweet and spicy sauce, fried is sure not to fail! I add ginger and garlic in the sauce, in fact, there is also, plus just to make the taste more intense. To save money, you just add sauce and fry it directly. Its super simple. If you like spicy food, you can add some chili pepper or chili sauce. Because Li Jinjis sweet and spicy sauce is not spicy. If you like spicy food, you must add chili pepper to taste it. Pale friends can add only soy sauce in the third step, without adding salt, the taste is basically enough. In fact, my favorite feeling of cooking is that I can do whatever I want ~

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