A must-eat fat-burning and slimming food in summer, sour and spicy lemon prawns with a strong fruity aroma

Prepare all the ingredients.

Remove the heads from the prawns, devein them, and clean them thoroughly.

Add an appropriate amount of water to the pot, put in slices of ginger and a bundle of scallions, and add a little salt; select the steaming mode, set the temperature to 1600°C for 5 minutes. Once the water boils, pour in the prawns, continue to boil, add cooking wine, then use the residual heat to cook for a while before taking them out.

Prepare the auxiliary ingredients: Slice the lemon and remove the seeds, scoop out the seeds of the passion fruit, cut each cherry tomato in half, shred the onion, remove the seeds from the small chili and Hangzhou pepper (skip this step if you like it spicy), cut the cilantro into sections, and slice and shred the ginger.

After blanching the large shrimp, put them into prepared purified water or ice water, and peel off the shells of the shrimp while leaving the tail shells (for appearance). Prepare a container for the seasoning, put in all the auxiliary ingredients, and add the prepared seasoning sauce. Seasoning sauce: low-salt soy sauce, rice vinegar, and sugar.

Put on disposable gloves and knead the ingredients together until the juices are evenly released.

Put the large shrimp into the marinade bowl and mix everything evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours.

Take it out and plate it, then you can enjoy it!

The fresh shrimp is springy, tangy and spicy, and in the end, even the broth is finished.