Small fresh Thai sweet and spicy prawns

I have eaten this dish in a Thai restaurant, and I was amazed by its refreshing and fresh sweetness, and the authentic Thai sweet and spicy shrimp should be put with lemongrass, and I can put it or not because of the ingredients. After reading various recipes, some of the garlic flavor is too strong, and some of the sauces are too strong, I have always wanted to make a recipe with simple ingredients, which can make a refreshing appetizer and the fresh and sweet taste of shrimp.

Ingredients

Shrimp 1 pound

Thaisweetandspicysauce 2 spoons

Cookingwine 2 spoons

Greenonion alittle

Milletspicy 3

Lime 1

Salt alittle

Gingerslices alittle

Soysauce alittle

lemongrass 1

Onion halfa

Greenpepper halfa

Soybeanoil alittle

Cooking Instructions

Introduce it first, it can't be missing, it must have it, it must be !!
began to enter the protagonist of the plot, and the fresh shrimp appeared ~ The picture made friends in the north envious of the live shrimp ^_^ in the south in the next winter (I didn't expect that it took me more than half a year to complete this recipe, and the dishes made last winter, it has been lying quietly in the draft box, until today's Tanabata insomnia, I didn't remember to finish it)
Half a catty, one catty, whatever you choose; There are two treatment methods: 1. Remove the head and shell, and open the back to remove the shrimp line. In this way, the shrimp is particularly beautiful when cooked, rolled into a flower; 2. Open the back to remove the shrimp line and remove the shell. (I really don't know how to deal with it, so I search for fresh shrimp processing methods in the kitchen)
Add cooking wine, ginger and green onion to a pot and add shrimp after boiling water
Three minutes after the water boils, remove and put in ice water
Green peppers, onions, lemon slices, lemongrass cuts, millet peppers cut small. Green peppers, onions with salt and water
Shrimp, garnish, sweet and spicy sauce mix well and refrigerate.
Pour the cleaned shrimp heads and shells into the pot, pour in the cooking oil to cover the shrimp heads slightly, stir them from time to time or press them with a spatula.
Just squeeze the water dry and the oil turns a clear crimson color. After cooling, let it refrigerate, and usually put some shrimp oil on the noodles is also a must.
Marinated shrimp, poured shrimp oil on it, and ready to eat. The taste is fresh, and you can eat Thai shrimp at home without going abroad.