Production method: (1) Wash prawns, remove whiskers, and cut back to remove sand lines. (2) Put salad oil in the pot. When it is 6% to 7% hot, add prawns, fry for about 1 minute, and take it out when it is fried to the outside and tender. (3) Add salad oil to another pot and burn it to 4% heat. Add garlic seeds, fry them thoroughly, add spicy oil and pickled pepper, stir fry for a few seconds, add fried shrimp, add salt, monosodium glutamate, white sugar, chicken powder, chopped peanuts and sesame seeds to taste, stir fry evenly, and serve and sprinkle chives. Key points of production: (1) The selection of materials is the key to the production of spicy shrimp. The shrimp must be fresh, and live prawns or metapenaeus ensis can be used, as well as chilled prawns. If you choose shrimp with bright ice, you should use shrimp with thin skin (thick black skin), little shrimp brain and full meat, because thick skin will not fry crisp, the head with shrimp brain is easy to blow up and consumes too much oil, while the meat is not full. (2) When choosing shrimps with distinct ice, improper thawing will also affect the quality of dishes. Don't expose the shrimp to the air to thaw naturally, or the head will turn black. The correct way is to soak the shrimp in water and flush it with small flow of running water until it melts. (3) Pickled peppers should be thick in meat and bright in color, preferably bullet pickled peppers, to ensure the mellow and spicy taste of the dishes. (4) When prawns are fried, control the oil temperature and oil quantity. The amount of oil should be controlled at 4-5 times that of shrimp, and the oil temperature should be 6-7% hot and slightly smoky. Because the oil temperature is too high, it is easy to fry the shrimp, while if it is too low, the shrimp skin will not be crisp. Deep-fry the shrimps until they float, and take them out, not for too long. (5) When cooking spicy oil, don't use too many spices (such as Amomum tsaoko and nutmeg) with strong fragrance to highlight the citronella and cumin flavor.