MySheen

Moss prawns

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Cuisine: Fujian cuisine raw material / seasoning: 12 prawns, 1 tbsp wine, 1 teaspoon salt, 1 teaspoon sesame oil, 2 strips of spring onions and 3 slices of ginger, 25 grams, egg juice made of 1 egg, 1 scoop of wine and 2 teaspoons of sugar, appropriate amount of pepper and salt or ketchup. Production process: ① will wash the prawns, peel off only the middle part of the shrimp shell (the head is removed, the tail still retains the shell), extract the sand sausage and cut a knife in the abdomen of the shrimp shell. ② chopped onions and ginger, put in a large bowl, add wine and salt.

Cuisines: Fujian

Ingredients/Seasoning:

1/2 prawns, marinate prawns with 1 tbsp wine, 1 tsp salt, 1 tsp sesame oil, 2 scallions, 3 slices ginger, 25 g moss, make egg sauce with 1 egg, 1/2 tbsp wine, 1/2 tsp sugar, proper amount of pepper salt or tomato sauce.

Production process:

① Wash the prawns, peel off only the middle section of the shrimp shell (the head is removed, the tail remains the shell), extract the sand sausage and cut a knife in the belly of the shrimp shell.

② Crush onion and ginger, put them into a large bowl, add wine, salt and sesame oil and mix well, then put shrimp in and marinate for about 10 minutes.

3. Filter the moss to remove the mud and sand, chop it with a knife, and beat the eggs in a small bowl for later use.

4. The middle of each shrimp (stripped of shrimp shell) is first dipped in dry flour, then dipped in egg juice, and finally covered with moss crumbs (head and tail, not necessary), fried in oil that has been cooked to 80 minutes, and placed on a plate. Shrimp heads are also fried and arranged on a plate. Dip it in salt and pepper or tomato sauce.

 
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