The purpose of making prawns by blanching is to keep their fresh, sweet and tender flavor, and then peel the prawns and dip them in the sauce. The taste is especially delicious“ “Blanching” is a cooking technique of Cantonese cuisine, which is to heat the food with boiling water or soup. There is no juice and no fluorescein, mainly to keep the original flavor of the material. Burning time must be short, fire must be fierce, and materials must be fresh.


400g shrimp
2 tbsp corn oil
1 / 2 teaspoon refined salt
1 / 2 tbsp oyster sauce
3 tbsp vinegar
1 teaspoon soft sugar
1 tbsp soy sauce
1 tbsp cooking wine
1 section of scallion
1 piece of ginger
1 head of garlic


Step 1
Cut the shrimp whiskers, remove the shrimp thread on the back and sandbags on the head

Step 2
Cut green onion, ginger and garlic separately

Step 3
Pour vinegar, soy sauce, salt and sugar into a bowl and stir well

Step 4
Pour oil into the pot, add onion, ginger and garlic, and stir fry until fragrant

Step 5
Pour in a bowl of juice

Step 6
Add oyster sauce

Step 7
Make the sauce strong and turn off the heat

Step 8
Bring to a boil with water, add shrimp and cooking wine

Step 9
Bring to a boil again and turn off the heat

Step 10
Put the shrimp and sauce on the plate