Recipe and detailed cooking steps for moss vegetable prawns

Cuisine: Fujian cuisine

Ingredients/seasonings:

12 prawns, make a prawn marinade with 1 tbsp wine, 1 tsp salt, 1 tsp sesame oil, 2 scallions, 3 slices ginger; 25 g moss vegetable; make an egg mixture with 1 egg, 1/2 tbsp wine, 1/2 tsp sugar; appropriate amount of Sichuan peppercorn salt or tomato ketchup.

Preparation process:

① Wash the prawns, peel off only the shell from the middle section (remove the heads, but keep the shells on the tails), pull out the sand intestine and make a cut on the belly of the shell.

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

③ Rinse the mud and sand from the moss vegetable, chop it finely with a knife, and beat the eggs in a small bowl for later use.

④ For each prawn, first coat the middle part (where the shell has been peeled off) with dry flour, then dip it evenly in the egg mixture, and finally coat it fully with the chopped moss vegetable (the heads and tails do not need to be coated). Fry in oil heated to 80% hot until cooked, then place on a plate. The prawn heads should also be fried until cooked and arranged on the plate. When eating, dip in Sichuan peppercorn salt or tomato ketchup.