After eating this dish, I will not forget it. I think it’s quite simple. I’ll try it myself when I come back. Well, it’s really simple.
Prepare all the ingredients.
After the shrimp is removed from the head, cut a knife from the back, remove the gut, peel off the outer shell, add 2 tablespoons of starch, 2 tablespoons of lime juice and a little salt, mix well with chopsticks and marinate for about 10 minutes.
Pour more cooking oil into the pot, heat it to the extent that a lot of foam will appear when you throw a garlic into it. Pour the marinated prawns into the pan and fry until the prawns are discolored on both sides, twisted and spheroidal, and then removed. Filter oil.
Add a small amount of green mustard to the salad dressing, stir well and taste until seasoned.
Stir the oiled shrimp balls into the mustard salad dressing, so that the shrimp balls are evenly wrapped in the sauce.
If there is a big prawn, the shrimp balls made will be bigger and better, but it doesn’t matter if you eat at home.