Jumbo shrimps with head 10 pieces

Minced ginger ½ tbsp.

Minced garlic ½ tbsp.

Minced scallion ½ tbsp.

Dried fried garlic 2tbsp

Cut the shrimps open on the back and clean the vein. Marinate shrimps with salt, white pepper, white wine and sweet potato starch for at least 30 minutes.

Deep fried shrimps in hot oil for a few minutes (depends on the size of shrimps, don’t fry too long for the tender juicy texture), set aside.

In a non-stick pan, add a few drops of oil and sauté the fresh minced vegetables until they become fragrant, add dried garlic and shrimp. Add little bit of salt, black pepper and mix everything well. Finally add a few drops of sesame oil and a table spoon of cooking wine. Don’t cook too long because the shrimps are cooked. You don’t want to overcook the shrimps.

带頭蝦10 只

切碎的生薑末半湯匙。

切碎的大蒜末半湯匙。

蔥花半湯匙。

炸过的大蒜 2 湯匙

蝦背上剪開清潔虾肠。蝦加鹽、 白胡椒粉，白酒和澱粉腌至少 30 分鐘。

在熱油裡炸蝦幾分鐘 (取決於蝦的大小，不要炸得太久，要保持肉質鮮嫩多汁)。

在不粘鍋，加入幾滴油和炒切碎的新鮮香料，直到他們變香，加入幹的大蒜和蝦。添加一點點的鹽，黑胡椒，攪拌均勻。最後添加幾滴麻油和一勺料酒。不要炒太久，因為蝦已经煮熟了。