How to cook headless Argentine red shrimp

Headless Argentine red shrimp is a dish that is deeply loved by people in daily life. It is not only delicious but also has high nutritional value. There are many ways to make it, all of which are very simple and easy to learn. You just need to prepare the necessary ingredients and follow the steps given step by step to complete it. Friends in need can try to make it. I believe you can make authentic headless Argentine red shrimp.

How to make dry-fried Argentine red shrimp

1. Materials

6 red shrimps

1 tablespoon of green onion, some chopped green onion

1 spoon of ginger

1 tablespoon garlic

1 tablespoon Pixian bean paste

30g chili sauce

30g fermented rice

10g white sugar

1 tsp vinegar

Red oil (optional)

2. How to make dry-fried Argentine red shrimp

After the red shrimp is thawed, open its back, pick out the intestines, wash and drain;

Prepare garlic, ginger, scallion and chopped green onion; chop Pixian bean paste, add chili sauce and sugar and mix well;

Heat oil in a wok, fry the red shrimp briefly and remove; leave some oil in the wok, sauté scallions, ginger and garlic, pour in the prepared seasonings and fermented rice wine and stir-fry until a dry sauce is formed;

Put the red shrimps into the dry-fried sauce and cook over medium heat for 1 to 2 minutes to allow the shrimps to absorb the flavor and the sauce to collect. Before removing from the heat, drizzle with 1 teaspoon of vinegar and serve on a plate sprinkled with chopped green onions.

3 Tips

Dry-roasting in Sichuan cuisine is a cooking method in which the main ingredients are fried or deep-fried and then seasoned and roasted to allow the main ingredients to absorb the juice and flavor. In dry-roasted dishes, only shiny oil can be seen in the finished product but no soup. Generally, Pixian bean paste, cooking wine, soy sauce and a little sugar are used to make the sauce absorb. It is said that the traditional way of cooking Sichuan cuisine, whoever uses less sugar, is authentic. The secret of the Shanghai style is to transform the sweetness of the fermented rice into a mellow fragrance, making a fuss about the freshness and working hard on the mellowness to make the taste even more surprising.

4. Production experience:

1. Red shrimps are large and thin-shelled, so they are very delicious when cooked in a dry-roasted style. When opening the back, just use scissors to cut the shell on the back of the shrimp (without cutting the shrimp meat) and pick out the intestinal thread. When cooking, it is easy to absorb the flavor without affecting the integrity of the shrimp.

2. You can use Pixian bean paste for seasoning. Because my family can't eat spicy food, I replaced most of the bean paste with the sweet Xiamen chili sauce. This not only retains the characteristics of Sichuan cuisine, but also makes it easier for Shanghai people to accept.

3. The addition of fermented glutinous rice is a feature of Shanghai-style Sichuan cuisine. If the ingredients are not available, you can ignore it and just slightly adjust the ratio of the dry-roasting sauce. Pouring vinegar before serving is also to add flavor, which is optional. However, the shallots must be used separately.