The Chinese New Year is almost here in a blink of an eye, and prawns are an indispensable delicacy on the New Year’s Eve dinner table! Prawns are not only fresh and tender, but also rich in nutrients such as protein and selenium, and have high nutritional value.
today I will share with you 6 ways to make prawns. Each method is also very simple. Friends who like it, let’s learn it together, practice your skills in advance, and cook it in different ways for your family to eat during the New Year!
Boiled shrimp
1. Use scissors to cut off the shrimp legs, shrimp whiskers and shrimp guns from the prawns. Squeeze out the shrimp tails and intestines with your hands, and then take out the shrimp threads inside. Dispose of them all, then clean them, put the water in a large bowl, add a spoonful of cooking oil and stir evenly to lock in the moisture of the prawns.
2. Cut the old ginger into thick slices and cut the chives into small sections. Spread the ginger slices and green onion sections on the bottom of the pot, then spread the prawns on top, and then pour half a bottle of beer. Don’t pour too much. Why do you use beer to cook shrimp? Because beer contains carbon dioxide , it can make the cooked shrimp meat more tender. Then cover and cook over medium heat for five minutes.
3. Cut the ginger into minced pieces, mince the garlic, cut the chives into minced green onions, cut a few millet peppers into rings, cut them all into a bowl, add a spoonful of white sesame seeds, drizzle with a spoonful of hot oil to stimulate the fragrance, add an appropriate amount of light soy sauce, oyster sauce, mature vinegar, salt, chicken essence, white sugar, pepper, stir evenly with a spoon, and you will have an all-purpose dipping sauce.
4. As long as the shrimp meat is cooked until the whole body turns red, it means it is cooked. The prawns should not be cooked for too long, as the meat will easily become old. Then take them out of the pot and place them on a plate. Put the prepared dipping sauce in the middle, and a very delicious boiled shrimp is ready. The shrimp meat is very chewy, not fishy or woody.
Garlic Prawns
1. Cut off the legs and tentacles of the prawns, pull out the shrimp threads, clean them, and then make a slash on the back of the prawns. Add chopped ginger, green onions and cooking wine to remove the fishy smell. Mix well and marinate for ten minutes.
2. Prepare a little more minced garlic, then pour water into the bowl, wash the chopped garlic so that it will not taste bitter, drain the water and put it in a bowl for later use. Chop the millet pepper into small pieces.
3. Pick out all the spices for marinating the prawns, then add a spoonful of corn starch and mix well to lock in the moisture. Next, heat the oil in the pan to 60%, then put the prawns in and fry for a minute. Then take it out to dry out the oil.
4. Add a small amount of cooking oil to the pot, first put down 2/3 of the minced garlic and stir-fry until fragrant, then add the chili and stir-fry until fragrant. Add a small amount of salt, dark soy sauce for color, light soy sauce, and oyster sauce for freshness, then stir-fry evenly, stir-fry until fragrant, then add 1/3 of the minced garlic, pour in the fried prawns, then quickly stir-fry evenly, and finally sprinkle some chopped green onion, and finally pour some balsamic vinegar on the side of the salt pot, Garlic Shrimp is ready.
Dry pot shrimp
1. Peel off the outer skin of the potatoes, cucumbers, and celery. Cut off the shrimp guns and legs of the prawns. Use a knife to cut them in the middle to remove the shrimp lines inside. Wash them again and control the moisture.
2. Next prepare the small ingredients, cut the pepper into sections, cut the spicy millet into sections, cut some onions into pieces, smash the garlic and ginger and then chop them. Cut the potatoes into strips and soak them in water to prevent oxidation and blackening. Cut celery into small pieces and cut cucumber into strips.
3. Pour the prawns into a basin, add a little salt, pepper and an appropriate amount of cooking wine to remove the fishy smell, stir for a few times, then add a little corn starch and stir evenly. Then prepare some Sichuan peppercorns and chili peppers that are essential for dry pot dishes .
4. Heat the oil until it is 60% hot. Add the potatoes and fry them first, take them out and then add the prawns and fry them until crispy. Then leave a little more oil in the pot, add Pixian bean paste, then add minced ginger and garlic, stir-fry until fragrant, then add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant. Then add the hot pot base ingredients, stir-fry until the color and aroma are revealed, then add the side dishes and stir-fry until cooked through, then add the fried potato strips and prawns, stir-fry evenly, then add an appropriate amount of cooking wine from the side of the pot, then add a little salt, chicken essence, MSG, sugar paste to enhance the flavor, and pepper to remove the fishy taste.Then add a little sesame oil and peppercorn oil to enhance the aroma and flavor, stir-fry a few times, and finally add a little fried sesame and cumin, stir-fry until the steam is released, and put it into the pot .
Salt and pepper shrimp
1. Let’s deal with the prawns first. Cut off shrimp dumplings and shrimp whiskers and shrimp guns, and then pick out the shrimp lines. Then use a knife to make a cut on the back of the shrimp, clean it, take it out and control the water. Add ginger slices, green onions, cooking wine, and salt, then mix well with your hands and marinate for 20 minutes.
2. Cut some minced garlic, minced ginger, and red pepper into small dices. Cut the onion into small dices. Cut them into small pieces and put them on a plate for later use.
3. Next, make salt and pepper. Add five grams of Sichuan peppercorns, five grams of fennel , and two grams of cumin to the pot, then turn on low heat and stir-fry until fragrant. Add 10 grams of white sesame seeds, stir-fry until the white sesame seeds turn yellow, add a small spoonful of salt, chicken essence, and chili powder, then stir-fry a few times, pour it onto the cutting board, crush it with a rolling pin and set aside.
4. After the prawns are marinated, pick out the green onion and ginger inside, add corn starch and mix well. Then heat the oil in the pot to 50% temperature and put the prawns in one by one. Fry slowly over medium-low heat until it takes shape, then turn up high heat and continue frying until golden and crispy, take it out and drain away the oil.
5. Add a little cooking oil to the pot, then add the minced ginger and garlic, add all the diced onions and green and red peppers, stir-fry until fragrant, then pour the prawns in, turn up the heat and stir-fry evenly, then add the salt and pepper powder and stir-fry evenly, the salt and pepper prawns are ready.
Braised Prawns in Oil
. For fresh prawns, add a spoonful of salt and white vinegar, soak for ten minutes, then cut off the beards and sharp points of the prawns, and remove the dirt and shrimp threads inside. After everything is processed, use a knife to cut the shrimp in half from the back to make it easier to taste. After everything is processed, put it into clean water, wash it, remove it and drain it for later use.
. Prepare to cut some minced garlic, ginger, shredded onions, and chopped green onion to remove the fishy smell and add fragrance. Add a spoonful of boiled juice and a spoonful of water into a small bowl, stir well and set aside.
3. After the oil is hot in the pot, add the prawns, stir-fry over high heat, stir-fry until fragrant, add minced garlic, ginger, and onions and stir-fry until fragrant, then add a little cooking wine to remove the smell, simmer to dry, add two spoons of tomato paste, boiled juice, stir-fry evenly over high heat, simmer for about three minutes, and finally sprinkle on Stir-fry the chopped green onions evenly, and the braised prawns are ready.
Golden Shrimp Balls
1. Prepare a sweet potato, peel it, cut it into thin slices, steam it in a pot with cold water, and steam it over high heat for 15 minutes.
2. For half a pound of prawns, cut off the heads of the prawns, cut along the backs of the prawns, and then peel off the shrimp shells. Leave the tails of the prawns without peeling. After the prawns are processed, add a spoonful of cooking wine, salt, pepper, green onion and ginger water, mix well, and marinate for 20 minutes.
3. Steam the sweet potatoes and press them into puree. Then add 200 grams of potato starch and mix evenly. Then knead it into a slightly softer dough, then roll it into a small ball, and gently flatten it with your hands to form a thinner crust. Then put the marinated shrimp meat, turn the shrimp tail upward, close the tiger's mouth upward, leave the shrimp tail outside, and pinch tightly to prevent the shrimp meat from being exposed. A shrimp ball embryo is ready. After everything is done. Coat each shrimp ball evenly with a layer of egg wash and then a layer of bread crumbs.
4. Heat the pan and add oil. Heat the oil until it is 60% hot. Then put the shrimp balls into the pan with the shrimp tails facing up. Turn on medium-low heat and fry slowly for one minute to set, then flip it and fry until the surface is golden and crispy. The very delicious and beautiful golden shrimp balls are ready.
