Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw seafood to prevent cross-contamination.
Use kitchen shears to trim the sharp spikes and two long feelers of the fresh prawns, then wash and drain well.
Watch out
Be careful not to poke your hand while trimming the sharp prawn spikes.
Once the water in the pot boils, add a few slices of ginger, a scallion knot, a teaspoon of salt, and a little high-proof liquor, and boil for two minutes to release the flavors.
local_fire_departmenthigh heat for 2 minutesWatch out
Be careful of the rising steam when pouring in high-proof liquor.
Be careful of boiling water splashing when blanching the shrimp.
Put the prepared prawns into the pot to blanch, boil for about 1 minute until the prawns turn completely red, remove and immerse in ice water to cool, then drain and arrange on a plate.
local_fire_departmenthigh heat blanch for 1 minuteWatch out
Do not boil the shrimp for too long
remove them as soon as they turn red and cooked through, otherwise the meat will become tough and lose its crispness
Be careful of hot oil splashing when heating oil.
Peel and mince the garlic, mince the ginger, slice the chili peppers into rings, and place in a dish; pour a little hot oil over to release the aroma, then add appropriate amount of steamed fish soy sauce and chopped coriander, and mix well.
Watch out
The oil must be hot when pouring over to fully release the aroma of the minced garlic and chili.
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