Stir-fried prawns are a delicious home-cooked dish, but it's not easy to get it right, and it takes a few tricks. The key to stir-frying prawns is to ensure that the prawns are tender and juicy, depending on factors such as the quality of the prawns, the processing method, the marinating time, the temperature and time of stir-frying. This article will introduce you to the easiest way to stir-fry prawns from a scientific point of view, so that you can easily make a plate of fragrant stir-fried prawns.
Prawns are the main ingredient in stir-fried prawns, so choose fresh prawns. Fresh prawns have firm flesh and a delicious taste, while stale prawns have loose flesh and a fishy taste. So, how can you tell how fresh the prawns are?There are several ways to do this:
Observe the appearance of the prawns. Fresh prawn shells are bright and shiny, the head and body are closely connected, and they are elastic when touched, while the fresh prawn shells are dull and dull, and the head and body are easy to fall off, and they are soft and collapsed when touched.
Smell the prawns. Fresh prawns have a fresh seawater smell, while stale prawns have a fishy ammonia or sour smell.
Squeeze the head of the prawns. Fresh prawns have a layer of transparent gelatin in their heads, which are colorless or yellowish when extruded, while the gelatins in the heads of stale prawns have deteriorated and are off-white or black when excreted.
After selecting fresh prawns, it is necessary to process the prawns and remove the sand lines and internal organs of the prawns, so as to ensure the taste and hygiene of the prawns. Here's how to process prawns:
Use scissors to cut a slit along the back of the prawn, from head to tail, without cutting.
Use a toothpick or knife to gently pick out the black sand line on the back of the prawns, which is the intestine of the prawns, which contains sand particles and dirt, and if not removed, it will affect the taste of the prawns.
Use scissors to cut a slit along the belly of the prawn, from head to tail, without cutting.
Use a toothpick or knife to gently pick out the white guts of the belly of the prawns, which are the stomach and liver of the prawns, which contain oil and bile, and if not removed, it will affect the color and texture of the prawns.
Rinse the prawns with clean water, drain and set aside.
After the prawns are processed, the prawns should also be marinated to let the prawns absorb the flavor and increase the tenderness of the prawns. Here's how to marinate the prawns:
In a bowl, add an appropriate amount of salt, cooking wine, light soy sauce, sugar, minced ginger and minced garlic, stir well to make a marinade.
Place the prawns in the marinade and gently grasp them with your hands so that each prawn is coated in the marinade.
Put the marinated prawns in the refrigerator and marinate for 15 minutes to allow the prawns to fully absorb the flavor of the marinade.
Take out the marinated prawns, drain the excess marinade, sprinkle with an appropriate amount of starch, mix well, and let the surface of the prawns be coated with a layer of starch, which can protect the meat quality of the prawns, prevent water loss, and also increase the aroma and crispiness of the prawns.
Once the prawns are marinated, it's time to start stir-frying the prawns. The key to stir-frying prawns is to control the heat and time, so that the prawns can be heated quickly, lock in moisture and nutrients, and avoid the prawns from becoming old and woody. Here's how to stir-fry the prawns:
In a wok, pour in an appropriate amount of oil, turn on high heat, and burn until it is 60% hot, that is, the oil temperature is about 180 °C, you can use chopsticks to insert it into the oil to see if there is a small foam coming out, if there is, it means that the oil temperature is appropriate.
Put the prawns into the oil one by one, don't put too much, to avoid the oil temperature dropping, which will affect the frying effect of the prawns.
Gently turn the prawns with chopsticks to heat the prawns evenly, fry them until the surface of the prawns turns red and the meat becomes tight, it takes about 2 minutes, and adjust the frying time appropriately according to the size of the prawns and the temperature of the oil.
Remove the fried prawns, drain the oil, put on a plate and set aside.
In another wok, pour a little oil, turn on medium heat, and burn until it is hot, that is, the oil temperature is about 120 °C, you can gently touch the wall of the pot with your fingers, it feels a little hot, but it will not burn, indicating that the oil temperature is appropriate.
Put an appropriate amount of chopped green onion, ginger, and minced garlic into the oil, stir-fry until fragrant, then add an appropriate amount of chili paste, tomato paste, vinegar, sugar, salt, and stir-fry well to make a sauce.
Put the fried prawns into the sauce, stir-fry gently with chopsticks, let the prawns coat in the sauce, and stir-fry until the sauce is dry, about 1 minute, adjust the stir-fry time appropriately according to personal taste.
Serve the fried prawns, sprinkle with an appropriate amount of chopped coriander to increase the color and aroma, and a plate of fragrant stir-fried prawns is ready.
Stir-fried prawns are a delicious home-cooked dish, and to do it well, you need to pay attention to the following:
Choose fresh prawns and remove sand lines and guts to ensure the taste and hygiene of the prawns.
Marinate the prawns to let the prawns absorb the flavor and increase the tenderness of the prawns.
Stir-fry the prawns, control the heat and time, let the prawns heat up quickly, lock in moisture and nutrients, and prevent the prawns from getting too old and turning into firewood.
Sauté the sauce and let the prawns coat the sauce to increase the aroma and crispiness of the prawns.
This is the easiest way to stir-fry prawns, and you can try to make it by following this method and see how it goes. If you have any questions or suggestions, please leave a message in the comment area, and I will reply to you as soon as possible. Thank you for reading and I hope you enjoyed the article.