How to make tiger prawns
How to make steamed tiger prawns with garlic vermicelli
Ingredients
2 handfuls of vermicelli
Tiger shrimp, appropriate amount
One whole minced garlic
2 chopped green onions
Soy sauce, appropriate amount
Oil, appropriate amount
1 teaspoon of sugar
How to steam tiger prawns with garlic vermicelli
Cut the tiger prawns from the back with a knife, leaving the last section of meat, remove the shrimp intestines and wash them thoroughly
Soak the vermicelli in cold water for half an hour in advance
Plate placement: Place the soaked vermicelli under the plate, sprinkle with a little salt to taste, and add a little water. The purpose of adding water is to let the vermicelli eat It tastes smooth and not dry
Hot the minced garlic in hot oil and sauté until fragrant, then put it into a bowl and set aside
Place the sliced ??shrimp on a plate, and then pour the prepared garlic soy sauce , oil, sprinkle with a little salt, a teaspoon of sugar,
Put a pot of boiling water in the pot, put the shrimp into the pot and steam for 6 minutes, then turn off the heat, and finally sprinkle with chopped green onion
A simple steamed shrimp with garlic vermicelli is ready
Salt-baked tiger shrimp
Ingredients
12 tiger shrimps
2 packs of coarse salt
An appropriate amount of shredded ginger, garlic slices and red onion
An appropriate amount of black pepper
Recipe for salt-baked tiger prawns
12 pieces per box, thawed and washed.
Extra large shrimp.
Use a toothpick to pick out the shrimp threads.
Cut off the shrimp guns and shrimp tentacles.
Absorb moisture with kitchen paper.
Prepare two packets of coarse salt.
Ginger slices, garlic slices, and shallots, set aside.
Pour half a packet of salt into the casserole and fry over high heat to dry up the water.
Put 6 shrimps into the casserole.
Sprinkle some shredded ginger, garlic slices, shallots, dried chilies and black pepper. (I ate this layer with dried chili peppers). Continue to add about half a packet of salt and cover the top of this layer of shrimp.
Continue to spread the second layer of shrimps, add shredded ginger, garlic slices and shallots. This layer is for the baby, and no chili pepper or black pepper is added. He is afraid of spicy.
Pour in the remaining coarse salt to cover the entire layer of shrimp.
Cover the pot and bake over low heat for 15 minutes. When you see smoke starting to come out, you can add a small bottle of wine (rice wine, cooking wine, foreign wine, etc.) to the edge of the pot lid. The main function is to remove the fishy smell. Be sure to pay attention to safety when pouring wine over an open fire! ! ! If you're afraid, don't add wine, and the taste won't be much worse.
Perfectly cooked, retaining the original flavor of the shrimp, the method is simple, the shrimp meat is firm and has a light salty aroma.
Tips
The size of the shrimp determines the baking time. 10 minutes is enough for smaller shrimps. I personally prefer dry shrimps, which are fragrant and chewy.