Garlic Shrimp
1.
Chop garlic into a puree and put it in a bowl. Heat the salad oil and pour into the garlic paste
2.
Longkou vermicelli (washed vermicelli) soaked softly and spread on the bottom of the plate. Boil the Jiwei prawns that have been to the shrimp thread and cut the back in the boiling water. (The purpose of blanching the shrimp instead of directly steaming the shrimp is to make the shrimp steamed out without being too fishy). Then put the blanched Jiwei shrimp on the vermicelli
3.
Add salt and a little monosodium glutamate to the garlic paste with overheated oil and mix well. Pour some Lee Kum Kee soy sauce on the prawns, sprinkle a little salt, and then spread garlic on the surface of the prawns
4.
Steam the prawns in a pot, because the prawns have been blanched, so just boil for 10 minutes. Pour out the excess juice and drizzle with a little Lee Kum Kee soy sauce. Heat the salad oil and pour it on the steamed Jiwei prawns to complete it😄
