1. Remove the heads and Remove the shrimp shells and keep the brains.

2. 1 small onion, chopped.

3.Chop the peeled shrimp shells and heads into pieces.

4. Crack 3 eggs into a bowl and add 2 grams of salt to adjust the base To taste, add 2 grams of pepper to remove the fishy smell, add 2 tablespoons of water starch, and beat up.

5. Heat the oil in the pot.When the oil temperature is 40% hot, add in Chop the shrimp shells and simmer the shrimp oil over low heat.

6.After the shrimp shells float and smell, fish them out.Discard and pour the shrimp oil into a bowl for later use.

7. Heat the pot, add 2 tablespoons of shrimp oil, and add it to the arctic Stir-fry the shrimps over low heat until the shrimps are slightly rolled, then remove from the pan and set aside.

8. Heat the pot again, add 5 tablespoons of cold oil to moisten the pot Pour it out and add 3 tablespoons of shrimp oil again.Pour in 2/3 of the egg liquid and fry over low heat until the eggs are half-cooked.Place the previously fried Arctic shrimp on top.

9. Pour a little shrimp oil on the side of the pot and add the remaining eggs Pour the liquid between the shrimp meat and eggs to allow the shrimp and eggs to fully integrate and prevent the shrimp meat from falling off the eggs.

10. Cover the pot and it will be ready to serve in about 30 seconds.plate.Pour in Thai sauce and sprinkle with chopped green onion, and this Canadian Arctic shrimp in Thai sauce is ready.The Thai sauce is sour and spicy, the shrimp meat is fresh and sweet, and the eggs are soft and tender.