Wang Po Prawns debut

Name: Wang Po Prawns debut
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

A hearty specialty pot: crisp-fried prawns in a chili-bean broth are stacked over golden potato sticks and sweet corn, building layers of numbing, garlicky, mouthwatering heat perfect for sharing.

1 hrNewMedium Hot Dishes Other Fragrant Spicy

Instructions

1
Trim the shrimp's rostrum and antennae, butterfly the back, remove the vein, and marinate with salt, sugar, white pepper, and cornstarch for 20 minutes.
2
Cut the potatoes into strips and mix evenly with cornstarch
3
Put it into the oil and fry until golden, then remove and drain the oil.
4
Cook the corn and cut it into strips.
5
Add a small amount of oil to the pot, add green onions, ginger, and garlic and stir-fry until fragrant, then add Pixian bean paste and hot pot base and stir-fry until red oil is released.
6
Add broth or water and bring to a boil.
7
Add thirteen-spice powder, salt, sugar, light soy sauce, and MSG to season.
8
Put in the potato strips and corn sections and cook briefly.
9
Scoop it out and place it at the bottom of the basin.
10
Then pour in the fried prawns and slightly reduce the sauce.
11
Pour into a bowl. Add cilantro and sprinkle with white sesame seeds, and it's ready.
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