1. "Lu" Cantonese is interpreted as "Duan" here, that is, the prawn is cut into two or three sections;

2. Dry frying is a kind of frying method, the meat is not powdered, and it is fried with slow fire, so that it is gradually cooked from the outside to the inside, not burnt and full of flavor. There are two ways of dry frying, one is frying, and the other is dry frying fish cakes. The other is to sprinkle sauce when frying until it is nearly cooked, so that the finished product is more fragrant and fragrant. Dry fried shrimp is it;

This dish is one of the "Top Ten Seafood" in Cantonese cuisine and is suitable for all seasons.