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Pot-headed shrimp

Ingredients: live big-headed shrimp, green onion and ginger, fenugreek

Preparation steps:

1. Cut off the whiskers and claws of the big head shrimp and wash them

2. Add ginger slices and green onion segments to the pot, add enough water to submerge the shrimp, and bring to a boil

3. Add the big head shrimp and cook over high heat until the shrimp shell turns red and the shrimp body bends. Turn off the heat

4. After the shrimp cools down, remove the green onion and ginger, filter out the soup, and put the shrimp in clean In a large bowl with a lid

5. Pour in the marinade to submerge the big head shrimp, cover it and put it in the refrigerator to refrigerate. It can be eaten after two hours

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Indian curry shrimp

Ingredients: big head shrimp, ginger garlic, celery, onion, bell pepper, curry powder, chili powder, coconut milk, egg

Preparation steps:

1. Remove the beards and tongs of the large shrimps and wash them, mince the ginger and garlic, cut the celery into diagonal sections, shred the onions, and cut the bell pepper into rings

2. Put a little oil in the pot and heat it Heat, add minced ginger and garlic, celery sections, shredded onions, bell pepper rings, curry powder and Indian chili powder, stir-fry until fragrant

3. Add the big head shrimp and stir-fry together, pour in the coconut milk and cook for a while

4. When the shrimps are cooked, add a little salt, turn to low heat and pour in the egg liquid, stir well (no egg drops should be allowed), then take it out of the pot and put it on a plate

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Cumin skewered shrimp

Ingredients: live big head shrimp, salt, cooking wine, cumin powder, sweet and spicy sauce, bamboo skewers

Preparation steps:

1. Cut off the whiskers and claws of the big-headed shrimp and clean them

2. Put the big-headed shrimp in a basin, add salt, cooking wine and cumin powder, mix well, and marinate for 10 minutes

3. Heat the oil in the pan, add the shrimps when the oil is six-cooked, fry until the shrimp shells are crispy and the insides are cooked, pour out the oil and put them on bamboo skewers one by one

4. After plating, serve with sweet and spicy sauce for dipping

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Pepper shrimp

Ingredients: live big head shrimp, white pepper powder, black Pepper, cinnamon powder, Sichuan pepper powder, cooking wine, salt, secret sauce

Preparation steps:

1. Remove the beards and claws of the large-head shrimps, wash them, and fry them in an oil pan. (Fried shrimp tastes better)

2. Take black pepper powder, white pepper powder, Sichuan pepper powder, cinnamon powder, sea salt, stir evenly to make seasoning powder

3 .Put the aluminum-tin alloy pot on the clay pot to heat up, add the prawns, add half of the seasoning powder, then pour in an appropriate amount of secret sauce, and cook over high heat for 1 minute.

4. After stirring evenly with a spoon, cover and simmer over low heat for about 10 minutes. During this time, you need to uncover the lid and stir twice.

5. When the juice is reduced and the surface of the prawns is slightly dry and the peppery smell is overflowing, close the lid and take it out of the oven

6. Open the lid and hang the shrimps one by one on the mouth of the jar , ready to serve.