Recipe Directions

1. Remove heads and tails of shrimp, cut a slice on the back of the shrimp to remove the threads, rinse well, add 1/2 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of cornstarch, a small amount of shaoxing wine, mix well and set aside

2. Wash cucumber, cut into thin slices into semicircle shape, arrange on a plate and set aside

3. Chop garlic into minced, chopped red bell peppers; mix 3 teaspoons of garlic powder and 8 tablespoons of water to make gravy and set aside

4. Powder and 8 tablespoons of water into a gravy standby

4. Start the frying pan incense garlic and red pepper, pour into the shrimp stir-fry, when the shrimp is 5 mature, add dry roasted prawn sauce, stir-fry until the shrimp is all rolled into a ball when adding the lychee meat, stir-fry a little bit, add a little shaoxing wine, thickened with a drop of sesame oil, and then poured on the cucumber dish, sprinkle with cilantro can be

Tips 1. shrimp can be used for both fresh and frozen, but must be raw. Shrimp back cut a knife is to fry shrimp rolled into a nice shrimp ball. Lazy to remove the shrimp line can be when it does not exist, the so-called not dry, eat no disease.　　2. cucumber here that play a decorative role, but also can bring fresh taste. If you are too lazy to slice, you can not put cucumber.

3. Dry-roasted prawn sauce is already salty, no need to put salt. If you don't have dry-roasted shrimp sauce, you can use garlic black bean sauce instead of sugar, but the sauce should be put less, so the dish is light.

4. lychee with fresh better. If you use fresh lychee, you can add a little sugar in the thickening. If you use canned lychee in sweetened water, do not add additional sugar, otherwise it will be too sweet.

5. Lychee should be put last, slightly fried, plus shrimp is very fast cooked, so the whole dish cooking time is short and fast, all in one go. To prevent your hands from getting busy, have the various seasonings and thickening gravy ready in advance.

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