Garlic Vermicelli Open Back Shrimp
1.
Wash sea prawns
2.
Use a knife to cut the shrimp along the ridge line of the back of the shrimp, do not cut it in half completely (you can also use scissors)
3.
Remove the shrimp thread, a black one, which is the shrimp’s intestines, and flatten the lower tail
4.
Soak a small handful of Longkou vermicelli with water
5.
Cut the vermicelli that has just been soaked into small pieces
6.
Stuff the cut vermicelli on the back of the shrimp
7.
Put a suitable grill in the kunbo casserole
8.
Place the tin foil on the grill in a crisscross pattern to fit the pot wall
9.
Put the prawns with vermicelli neatly in the casserole
10.
Then we prepare the garlic paste, mince two heads of garlic (cut as small as possible, it is delicious), chop two Chaotian peppers, put oil in the pot and sauté
11.
Add salt and use oil for seasoning. The taste of this dish depends on this minced garlic. Don’t put it too salty, because if it’s too light, you can pour some light soy sauce on it for seasoning, but once it’s salty, it’s not good. Saved
12.
Spread the garlic sauce on the shrimp tails with a spoon
13.
The prawns will be grilled on medium heat for eight minutes. The casserole replaces the steamer. Without steam, this dish is more fragrant.
14.
Lift the tin foil from the casserole, put the shrimp on the plate, drizzle a little light soy sauce, sprinkle with chopped green onion, this garlic vermicelli open back shrimp is ready, is it simple and tall?
Tips:
1. Shrimp should be fresh, the bigger the better
2. Pay attention to safety when opening the back of the shrimp, don't scratch your hands
3. You can put some uncut fans under the shrimp, I forgot
