1, clean prawns and remove shrimp lines with toothpicks. (Insert the toothpick into the meat at the penultimate or third joint, and then pick out the shrimp line)

2. Put a small amount of oil in the pan. After removing the shrimp line and head, put the prawns in the pan and fry until one side changes color.

3. Turn over and fry until the other side changes color, and each side needs about 1-2 minutes.

4. Take out the prawns and use the remaining oil in the pot to saute other raw materials except basil.

5. Then add the citronella sauce and water and mix well.

6. Finally, pour prawns and basil.

7. Stir well and stew for about 2-3 minutes.

Making shrimp head oil:

1, wash and drain the shrimp head. Put enough cooking oil in the pot, heat it to about 40% heat on medium heat, and then pour in the shrimp head.

2. Cook on medium fire for 15 minutes, then turn to low fire and continue to cook for 15 minutes. At this time, the oil color has turned red.

3. Remove the shrimp head and drain the residue. After cooling, put it in a sealed container and put it in the refrigerator for cold storage. The prepared shrimp head oil should be stored in cold storage. Cooking or fried rice can be used to add flavor.