芥末罗氏虾 | 这对组合上瘾又上头｜罗氏虾做法｜虾的做法｜芥末｜河鲜｜淡水虾

Wasabi Prawns:

1. Trim the prawns' whiskers and legs, devein them, and coat them with cornstarch before frying.

2. Prepare the sauce: Combine plenty of wasabi, a little sugar, oyster sauce, light soy sauce, cornstarch, and half a bowl of water. Mix well and set aside.

3. Heat oil in a pan until it smokes. Fry the prawns over high heat until slightly browned. Remove and set aside.

4. Melt butter over low heat. Sauté minced garlic until fragrant. Return the prawns to the pan and stir-fry. Pour in the sauce and bring to a boil. Cover and simmer for 1 minute. Before serving, sprinkle with chopped scallions and reduce the sauce over high heat. Done!

Wasabi Giant Freshwater Prawns

1. Trim the prawn legs and antennae, split the back open, and dust with cornstarch before cooking.
2. Sauce: mix plenty of wasabi, a little sugar, oyster sauce, light soy sauce, cornstarch, and half a bowl of water.
3. Heat oil until smoking, sear the prawns over high heat until lightly charred, then set aside.
4. Melt butter over low heat, sauté garlic, return the prawns, pour in the sauce, bring to a boil, cover and simmer for 1 minute. Add scallions, reduce the sauce over high heat, and serve.