How to make cumin shrimp

1. Remove the heads and shells of fresh shrimps, leaving only the tail part. Use the tip of a knife or a toothpick to remove the intestines of the shrimps, and use a knife to remove the intestines from the backs of the shrimps. Cut open 2/3 and take out the shrimp thread

2. Make an opening 0.5cm away from the head and pass the shrimp tail through to make a shrimp ball (if you find it troublesome, don’t wear it and process it Just finish the shrimp line on the back). The purpose of making shrimp balls in this way is to make the dish more beautiful. The shrimps can be shaped into balls and sit upright on the plate.

3. Add the processed shrimp balls with cooking wine and white wine. Marinate pepper and starch for 10 minutes

4. Heat the pot, pour in enough oil (to cover the shrimp balls), and heat until 60% hot (you can clearly feel the temperature when you put your hand on the oil) , put in the shrimp balls, fry until the shrimp balls change color, then take them out, drain the oil and set aside for later use

5. Leave 3 tablespoons of oil in the pot (the oil used for frying the shrimps will be filtered and used for mixing with vegetables, etc. Very fragrant), add chopped Pixian bean paste, ginger, onion, and minced garlic and stir-fry until fragrant, stir-fry the red oil, add tomato paste, soy sauce, and sugar and stir-fry

6. Add and fry of shrimp balls, let the shrimp balls be evenly coated with the sauce

7. Pour in 1 tsp of water starch and stir-fry evenly, add a spoonful of oil, stir-fry evenly, remove and serve on a plate