Three Ways with Shrimp

Main ingredients: about two and a half jin of fresh shrimp

Auxiliary ingredients: oyster sauce, fish sauce, cilantro, tomato ketchup, salt

Rinse the fresh shrimp clean with water, take out part of them and remove the shrimp heads, and divide the rest into two plates.

First way: salt and pepper shrimp heads

Coat the shrimp heads evenly with dry flour, and pour oil into the wok. Put the shrimp heads into the wok and fry, take them out and let them cool, then fry them in the wok again. Sprinkle with Sichuan peppercorn salt and they are ready to be plated.

Features: crispy and fragrant

Second way: blanched shrimp

Pour water into the wok, bring it to a boil, take one plate of shrimp and blanch them in the water, then take them out and arrange them on a plate, and use cilantro to create the presentation.

Prepare two-color seasonings to suit your taste, for example: use fish sauce, oyster sauce, and light soy sauce to make one color of seasoning.

Features: refreshing and tasty

Third way: tomato shrimp

Pour a little oil into the wok, add shredded scallion and stir-fry, then add the remaining shrimp and stir-fry until the shrimp turn a bright red, add tomato ketchup sauce to season (for sea shrimp, be careful to add less salt), and to keep the shrimp fresh, do not add other seasonings. After the sauce has reduced and become rich, take it out of the wok and arrange it on a plate.

Features: the light tomato sauce and the fresh tenderness of the shrimp blend together, unforgettable at first bite.

Note: The freshness of the shrimp comes through in three unique flavors from the three ways of preparing it. Because the steps are simple and easy to master, it suits the tastes of every family member, young and old.