I recommend steaming Pipi shrimps about 10-15 centimeters for 5 minutes, so that the meat will be tender and tender. If it is boiled, the time can be shortened to 3 to 3 minutes. This is also the advantage of boiling, it matures faster.

The characteristic of boiled shrimp is that the shrimp meat has enough water, which makes the meat more tender. However, if it is a relatively tender shrimp, boiling it will cause the meat to become loose and lose its umami flavor. and taste.

The characteristic of steaming is that the meat is firm, the aroma is rich, and the umami flavor is basically not lost. Even the tender shrimps will have firmer meat after steaming than boiled shrimps.

Extended information:

Selection skills

1. Choose shrimps with blue back shells. Such shrimps are more mature and have full meat. If it is The quality of meat that is whitish and yellow will be relatively poor.

2. Pinch the neck on the belly side of the shrimp. If it is harder, it means the meat is full, and if it is soft, it means it is not strong enough, and the natural meat quality will not be good.

3. Look at the color of the tail on this side of the abdomen. Darker colors indicate fuller flesh.

4. This is also the most important point and the simplest point. Choose larger Pipi shrimps that are more active in swimming in the water. If you think the first three points are more complicated, then just remember Just stay here.