Crispy fried river prawns, crispy and golden, eaten on wheat pancake rolls, full of fragrant mouth, endless aftertaste.

There are many ways to prepare small river prawns: dry frying, stir-frying, crispy frying, spicy are all delicious, and they can also be stir-fried with chili, celery, leeks, etc., which is extremely fragrant.

Today I made a crispy fried river prawn, crispy and golden, and ate it on a wheat pancake roll, full of flavor and endless aftertaste.

Specific method: 1 kg of small river shrimp, an appropriate amount of Sichuan pepper, 2 tablespoons of cooking wine, 1 teaspoon of salt, and 1 tablespoon of peanut oil.

1. Wash the small river shrimp and marinate them in cooking wine.

2. Pour a small amount of peanut oil into the pot, add the small river shrimp in the cold oil, add a small amount of Sichuan pepper and stir-fry slowly over medium heat, and fry until the small river shrimp make a crackling sound.

3. Put the fried river prawns on a plate and let it cool for later use.

4. Clean the pot, then add a tablespoon of oil, cook over high heat until smoking, then add the river shrimp and fry until crispy and golden.

5. Finally, add an appropriate amount of salt and stir-fry evenly, and then you can put it on a plate and eat.

Eaten on a roll with one of our local pure wheat pancakes, it is full of flavor and has an endless aftertaste.