Homestyle Preparation of Spicy Beer Dragon Shrimp
They say that the current season is perfect for enjoying prawn cocktail. Having no experience in preparing prawns, I opted for a spicy flavor after researching various recipes.
Thereturns with its spicy flavor and beer.
Ingredients: mussel shrimp,cucumber
,spring onions, ginger,garlic, onion,pickled ginger, pickled chili,doubanjiang (fermented broad bean and chili paste), sesame seeds, star anise,thirteen spices, sugar,MSG, vinegar,soy sauce.Steps to prepare the spicy beer prawns: 1. Clean and remove heads from the shrimp;2. Cut spring onions, ginger, onion, pickled ginger, pickled chili, and doubanjiang into 1 cm pieces; slice cucumber into finger-thick strips;
3. Heat oil in a pan, add spring onions and stir-fry over high heat until fragrant, then add sesame seeds, ginger, garlic, onion, pickled ginger, pickled chili, and doubanjiang to stir-fry until fragrant and colored;
4. Add shrimp and stir-fry for 1-2 minutes, then add beer; add enough of the thirteen spices so that the liquid covers the shrimp;
5. Cover and simmer over medium heat for 15-20 minutes;
6. Once the shrimp is cooked, add cucumber strips and cook for another 1-2 minutes while seasoning with salt;
7. Mix in sugar, MSG, vinegar, and soy sauce before serving.
Tips for preparing beer prawns:1. Clean the shrimp: Keep them in clean water for a day to allow them to expel their internal dirt; use various methods to clean the shrimp (I used high-pressure water, brushes, saltwater bath, and white vinegar soak); I spared no effort to ensure clean and safe-to-eat prawns. 2. Kill the shrimp: Cut off about one-third of the head to remove the sandbag, leaving the essence: the yolk;
then remove the middle section of the tail, which can be done by extracting the abdominal sand line directly (if you prefer less effort, cut off the entire head and keep only the tail; or keep the whole head and take what you need when eating).
Enjoy this dish with a cold beer for an extra special experience!
Tips on ingredient pairing:
1. Cucumber and coriander should not be eaten together: Cucumbers contain vitamin C-degrading enzymes, which can destroy the vitamin C in other foods; coriander is rich in vitamin C, so if you eat them together, the vitamin C in coriander will be destroyed.2. Cucumber and cauliflower should not be cooked or eaten together: Cauliflower also contains a high amount of vitamin C, approximately 88 milligrams per 100 grams; when combined with cucumber, the vitamin C in cauliflower is destroyed by the cucumber's vitamin C-degrading enzymes. Nutritional value of cucumber:
melon. Cucumber is rich in protein, calcium, phosphorus, iron, potassium, carotene, vitamin B2, vitamin C, vitamin E, and niacin. Then remove the middle section of the shrimp tail, and you can directly extract the abdominal sand line (if you want to save effort, you can simply remove the entire head of the prawn and keep only the tail;Alternatively, you can leave the whole head, and eat as needed.）
Finally, pair it with a cold beer when eating the prawns, what a life full of flavor!
Slight tips on pairing ingredients for spicy beer prawns
Cilantro and cucumbers should not be eaten together: cucumber contains vitamin C degrading enzymes that can destroy other foods' vitamin C content. Cilantro has a high vitamin C content, so if consumed with cucumbers, the vitamin C in cilantro will be destroyed, losing its original nutritional value.
Cucumbers and cauliflower should not be eaten together: cauliflower also contains a relatively rich amount of vitamin C, approximately 88 mg per 100 grams. If consumed with cucumbers, the vitamin C in cauliflower will be destroyed by the cucumber's vitamin C degrading enzymes. Nutritional value of cucumbers
Cucumbers are also known as emperor gourd or Roman gourd.
Cucumbers are rich inprotein, calcium, phosphorus, iron, potassium, magnesium,and vitamins B2, vitamin c, vitamin E, and nicotinic acid. Radish is also a nutrient-rich food. Contains nutrients such as fiber, vitamin B2, vitamin C, vitamin E, and niacin.
