1. Use a knife to cut along the midline of the back of the prawn, from the back of the head to the tail, only the abdomen shell is connected, and then remove the back sand line
2. Unfold the backs of all the prawns and pat them flat with a knife
3. Put the prawns in salt, white pepper and rum, mix well and marinate for ten minutes
4. Wash the garlic, flatten, peel, and cut into minced garlic
5. Heat olive oil in a pot, add minced garlic and sauté until fragrant
6. Place the marinated shrimp on the plate, fully spread out the back of the shrimp, first add the fried garlic, then add the grated mozzarella cheese and chopped chives
7. Put it in a preheated oven at 200°C for 10 minutes, the prawns will turn red, the cheese will melt, and the golden brown will be ready to serve
Tips:1. Choose a larger shrimp as much as possible, or it won’t be able to serve the cheese, and it will be completely drained;
2. After opening the back, pat flat with a knife. Don't be unwilling to pat flat, or the grilled shrimp will shrink and the shape will change completely;
3. Rum is used to get rid of fishy, there is no alcohol taste when it is eaten at the end, and the roasting process is volatilized. If it is not, use yellow wine or not;
4. Be sure to serve it while it's hot, and eat it while it's hot, so that your tongue will be fragrant.
