Step by step

1

Cut off the whiskers of the prawns, then open the back to remove the shrimp line, sprinkle some salt and cooking wine to marinate the prawns.

Step by step

2

Peel and slice the lotus root, cut the potato into strips with a width of 1cm, and soak in water to remove the starch inside, which can also prevent oxidation and blackening. Cut coriander into small pieces and add them according to your own taste, such as fungus and lettuce.

Step by step

three

Sprinkle some starch on the marinated shrimp, grab it evenly and fry it.

Step by step

four

Put oil in the pot, put the shrimp in when the oil temperature is 50% hot, fry until the skin turns red, take it out and fry it again, and the shrimp will be crisp.

Step by step

five

Fry potato chips and lotus root slices in oil until the surface is golden, and then take them out. At this time, potatoes and lotus roots are already nine ripe.

Step by step

six

Leave a little base oil in the pot, add bean paste and stir-fry until fragrant, stir-fry red oil, then add dried Chili and pepper and stir-fry until fragrant, and then add chopped green onion and stir-fry.

Step by step

seven

Add shrimp and potato lotus root and stir fry.

Step by step

eight

Add soy sauce, sugar and pepper to taste, and use less salt, because the bean paste is already very salty, and you can do without salt.

Step by step

nine

Shrimp and vegetables are ripe, just stir-fry and add coriander.

Step by step

10

Stir-fry for a while, pour into a small casserole, sprinkle with sesame seeds and chopped coriander, and serve.