Ingredients
Fresh shrimp meat 150 g (about 5 oz), hair moss 4.5 g (about 1.5 teaspoons), green vegetables 250 g (about 9 oz).
Seasonings
500 g (about 1 lb) lard (about 60 g/2 oz will be consumed), 3 ml soy sauce, 1 ml cooking wine, 45 g cornstarch, 1 g MSG, 1.5 g salt, 9 ml sesame oil.
Instructions
1. First, drain the cleaned shrimp meat and marinate it for 30 minutes in a mixture of cooking wine, MSG, fine salt, and soy sauce, stirring to combine; wash the greens and cut them into 3 cm (about 1.2-inch) sections; wash the hair moss (fat choy) in clean water, dry it thoroughly, arrange it neatly, then place it in a dry pan over low heat and dry-roast for about 10 minutes, stirring constantly with chopsticks, while slowly drizzling in a little sesame oil, until it becomes crispy and fragrant.
2. Arrange 4-5 of the marinated prawns in a row, press the prepared hair moss into the gaps between each prawn, thread a bamboo skewer through the heads and tails to secure the prawn row, dust with dry potato starch, then deep-fry in hot oil for 2-3 minutes until golden brown, remove and drain the oil, pull out the skewers, and arrange the prawn rows on a plate as they were for serving.