Noodles and Shrimp
Ecuadorian white shrimp 8 | Noodles 50 grams |
Salad oil Appropriate amount | Tomato salsa Appropriate amount |
Cooking wine 1 scoop | Grapefruit Salt A little |
Thin salt light soy sauce 2 scoops | Ginger juice 1 scoop |
White pepper A little | Granulated sugar A little |
Chicken powder A little | Appropriate amount of cornstarch Appropriate amount |
Step 1
The Ecuadorian white shrimps I bought online from COFCO were still frozen when I received them. They were quite large. I placed them indoors to defrost naturally and washed them.Step 2
Peel off the shrimp shells and threads, leaving the shrimp heads and tailsStep 3
Put the processed prawns into a plate and add some cooking wine, ginger juice, grapefruit salt, thin salt soy sauce, sugar, white pepper, and chicken powderStep 4
Mix well and marinate for 15 minutesStep 5
String the marinated prawns on bamboo skewersStep 6
Boil water in another pot and add noodlesStep 7
After cooking, take it out and rinse with cold waterStep 8
This is the prepared prawns and noodlesStep 9
Wrap the noodles in the middle part of the shelled prawns, and pat the outside with some cornstarchStep 10
Add oil to the pan and fry the prawn skewers until the surface of the noodles is golden brownStep 11
Remove and drain the oil with kitchen paper towelsStep 12
Heat the oil pan again and fry the prawn skewers againStep 13
Remove and absorb the oil and then brush with tomato sauce.Step 14
Finish Noodle shrimp cooking tipsThe noodles will spread out when the shrimp noodles are fried. You can use a shovel to press them down and then flip them after they are set.
I made my own grapefruit salt before. If I don’t have it, I’ll use ordinary salt