Tiger shrimp, also known as king prawns, due to the large size and spotted and named, its meat is delicious, high nutritional value, generally less common in the country, and even if there is, but also imported, so the price is more expensive, how to do delicious?

I, tiger shrimp is what shrimp?

1, characteristics

(1) tiger shrimp is an ocean-going shrimp, is wild, there is no way to farm. In Australia marine resources are abundant, and there is no need to spend artificial farming. Need to farm is freshwater products, so in Australia live freshwater products are more expensive than seafood, freshwater shrimp prices are 2 to 3 times the sea shrimp, even crayfish and lobster a price.

(2) tiger shrimp is a huge and spotted shrimp. Its meat is sweet and resilient tiger shrimp can be said to be the king of shrimp, in the minds of seafood-loving diners is famous.

2, origin introduction:

The main places of origin are Malaysia, Australia, Malaysia, the Philippines, and Vietnam. At present, the tiger shrimp on our market are imported.

Second, how to introduce:

1, curd tiger prawns

Materials: a packet of tiger prawns, a small piece of curd, 2 teaspoons of curd sauce, 3 tablespoons of water, 1.5 tablespoons of olive or other vegetable oil, 1.5 tablespoons of green onion, 3 grams of ginger cut into julienne strips, 1 tablespoon of minced garlic, 1/6 teaspoon of white pepper, 1/4 teaspoon of salt, 3/4 teaspoon of sugar.

How to make:

(1) Dry a wok, add 1.5 tbsp oil, place on high heat, add 1 tbsp finely chopped green onion, julienned ginger and minced garlic and sauté. Add the tiger prawns and stir-fry for a few seconds, then add the 2-ingredient preserved milk sauce and dredge well.

(2) Reduce heat to medium; stir-fry remaining 3 ingredients until shrimp turn red (about 1 to 2 minutes), then stir in remaining chopped green onion and sesame oil.

2, cream pesto grilled tiger prawns

Ingredients: 4 tiger prawns, 2 tablespoons of cream, 2 to 3 tablespoons of minced garlic, a pinch of salt, a pinch of black pepper.

How to do:

(1) Prepare the ingredients. Meanwhile, preheat the grill to 17 degrees Celsius. Cut open the back of the tiger prawns, pick out the intestines, then cut the prawns in half from the back, sprinkle with sea salt and cracked black pepper to taste. Add 1 tablespoon of cream and minced garlic and sauté slowly over low heat. When the garlic is almost golden, add the rest of the cream and mix well, then turn off the heat.

(2) Spread the garlic cream evenly over the shrimp and bake in a preheated oven for 6 to 8 minutes or until shrimp are cooked through (flesh turns white). Remove from oven and sprinkle with chopped green onions.

3, dry-roasted tiger prawns

Materials: tiger prawns a few, rice wine, Shioba moderate amount, two cloves of garlic, ginger two or three slices, green onions, a branch, chili pepper moderate.

How to do:

(1) frying pan put ginger slices burst incense, put garlic, put the white onion stir-fried;

(2) put the tiger shrimp processed stir fry a little bit add a little bit of water stir fry;

(3) choking a little bit of rice wine stir fry; add the amount of shioba evenly stir fry;

(4) before the pot before the green onion green before the shrimp stir fry a little bit can be! Serve on a plate.

4, fried tiger prawns with golden spices

Ingredients: 12 tiger prawns, 15 curry leaves, 3 dried shallots, 3 cloves of garlic, 2 bell peppers, 40 grams of shrimp, 50 grams of gluten-free flour, salt and black pepper, 2 tablespoons of oyster sauce for seasoning, 1 tablespoon of curry powder, 1 tablespoon of coarse black pepper.

How to make:

(1) Soak the shrimp in water until soft, then chop them up. Wash the tiger prawns and remove the intestines, mince the garlic and scallions, dice the bell peppers, and chop the curry leaves, then add the oyster sauce, curry powder, black pepper, soy sauce, dark soy sauce, and granulated sugar to make a sauce.

(2) Prepare a large bowl, add gluten-free flour, black pepper and salt and mix well. Dredge the tiger prawns in flour one by one and deep-fry them in a deep-fat frying pan until they are golden brown and cooked all the way through, then lift up the tiger prawns and put them on kitchen paper to absorb the excess oil and stir-fry them quickly until they are evenly cooked.

5, salt baked tiger prawns

Materials: 5 tiger prawns, 1/2 cup coarse salt, 1 tablespoon sugar, a little black pepper, a little white pepper, 2 tablespoons of wine, 200 cc of broth or water, a bunch of rosemary.

Method:

(1) Thaw frozen tiger prawns. Spread coarse salt and sugar on the bottom of a casserole dish, add the tiger prawns, sprinkle with black and white peppercorns, add another layer of salt, pour in the wine and stock, and add the rosemary.

(2) Plug oven power cord into Remy thermostat socket, Remy power plug into socket, insert temperature probe into casserole to secure, then seal with aluminum foil. After the casserole is placed in the lower level of the oven, the oven top heat 130 degrees, bottom heat 160 degrees. cook72App set the master trip, 75 degrees for 5 minutes, and then 64 degrees for 10 minutes can be.

6, tiger prawn soup

Ingredients: 200 grams of tiger prawns, 5 dried shallots, 2 cloves of garlic, 1 celery, 1 onion, 1 carrot, 40 grams of butter, 50 milliliters of brandy, 50 milliliters of white wine, 200 milliliters of light cream, 300 milliliters of water, 2 tablespoons of fresh thyme, 1 tablespoon of aubergine cream, salt and black pepper in moderation, moderate amount of olive oil.

How to prepare:

(1) Puree the dried onion and garlic, dice the onion, carrot and celery, remove the shells and intestines from the prawns (reserve the heads and shells for later use), and cut the prawn meat into small pieces and set aside for later use.

(2) Place shrimp shells on a baking sheet and bake in the oven for 20 minutes or until golden brown. Remove from the oven, heat a skillet over medium heat, add half of the butter and olive oil until the butter is melted, sauté the garlic and scallions, add the onion, celery, and carrots and cook until softened, then add the shrimp shells.

(3) Add eggplant paste and sauté well, then add white wine and water and bring to a boil, reduce heat and cook for 45 minutes. Pour all ingredients into a blender and blend until smooth, then sieve and strain the soup, discard the soup and heat the pot over medium heat, add the rest of the butter, sauté the shrimp, and sprinkle a little light cream and olive oil on the surface to serve.