Garlic Shrimp

Garlic Shrimp

1. Choose about 10 freshly marketed fresh Macrobrachium rosenbergii, cut off the awns, and wash them for later use.

2. Wash the shallots and chop them into fine pieces, finely dice the red and green peppers, smash the garlic head and chop finely, take a little ginger and cut into fine pieces for later use.

3. Mix the vinegar, oyster sauce, sugar, cooking wine, white pepper, and salty salt into a juice, add the garlic diced previously prepared, then add a little olive oil, stir well and set aside.

4. Cut the cleaned Macrobrachium rosenbergii from the back, divide it in half, and place it on a plate.

5. Cut the vermicelli that has been boiled in advance into small pieces, and place a handful of them on the prepared Macrobrachium rosenbergii.

6. Then pour the garlic juice prepared in advance on the vermicelli, and let the juice flow through the vermicelli to the shrimp meat.

7. Put the pot on high heat and steam for about 8 minutes. After being out of the pot, evenly garnish the prepared red and green peppers and green onions on the vermicelli, so that a delicious and beautiful garlic peeled shrimp is made. Tips

Tips:

1. Be sure to choose fresh and tender Macrobrachium rosenbergii to reduce the fishy smell.
2. Macrobrachium rosenbergii is larger than ordinary shrimp, and the cooking time is slightly longer than that of ordinary shrimp.
3. The condiment of garlic sauce can be adjusted according to the taste of your own family, and it should not be too heavy, otherwise it will affect the fresh and sweet original taste of the shrimp.