Dry Pot Potato Shrimp

Clean the shrimp and remove the shrimp vein and whiskers. It's easy to remove the shrimp vein by using a toothpick to pick it out from the second-to-last segment. The shrimp vein is the shrimp's intestine, which contains a lot of waste and is not meant to be eaten. Mince the garlic and green onion.

Peel the potato and cut it into small pieces. Cutting them smaller will make it easier to pan-fry. Alternatively, you can slice the potato, which is even quicker to cook, saving time.

Heat oil in a pan. Use a generous amount of oil.

When the oil is at 60% heat, add the shrimp and stir-fry. It is best to use a non-stick pan as potatoes tend to stick to the pan.

When the shrimp is slightly charred, remove it and set it aside.

At this point, the remaining oil in the pan is shrimp oil.

Keep the shrimp oil in the pan and add the potato pieces.

Pan-fry one side until golden, then flip to the other side.

Keep stirring the potatoes until they soften. I cut mine a bit larger, so it took a long time to cook. However, the larger pieces were satisfying to eat.

Add a little soy sauce, salt, shrimp, minced garlic, chopped green onion, and optionally chopped red chili for better color and a richer taste. Adding some coriander sections will make it even better. I didn't add coriander because I ran out.