Golden and Silver Garlic Open Back Shrimp

Name: Golden and Silver Garlic Open Back Shrimp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Fresh prawns; 1 piece green pepper; 15 cloves garlic; Some Vegetable oil; Some Steamed Fish with Soy Sauce

by Dongying Xiaoyingzi

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

New Year’s Eve is coming again. I plan to serve this long-awaited dish during the Spring Festival this year. I will practice my hands today to fully prepare for the New Year’s Eve dinner. Some materials make a fake open-back shrimp. For the genuine ones, please visit the Qingli Food World Blog of Birds of Paradise. "

Ingredients

10 Fresh Prawns
1 piece Green Pepper
15 cloves Garlic

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Some Vegetable Oil
Some Steamed Fish With Soy Sauce

Golden and Silver Garlic Open Back Shrimp

1. Clean the shrimp and cut off the spines on the shrimp head

2. Spread the shrimp flat on the board, hold the shrimp body with one hand, and cut the shrimp flatly between the eyes of the shrimp head until the last section of the shrimp tail. Don't cut it off.

3. Pick out the shrimp thread with a toothpick

4. Separate the shrimps on both sides, and place them on the plate one by one, paying attention to the tail up.

5. Chop garlic into minced garlic

6. Soak one-half of the amount in cold water for about 2 hours to soak the garlic glue.

7. Drain the garlic and use a spoon to squeeze out some water.

8. Minced pepper

9. Put an appropriate amount of oil in the pot and heat it to 20-30% heat, add the soaked garlic, and deep-fry the garlic into a golden color to become "golden garlic".

10. Mix the two kinds of garlic together with the chopped pepper

11. Evenly catch the tuned garlic on the shrimp

12. Put it in a pot of boiling water and steam on high heat for about 5 minutes

13. Pour out the water in the steamed prawn plate and pour some steamed fish tempeh to taste.

Tips:
The original method is to pour in hot cooking oil at the end. I personally think the prawns are fresh and delicious, so I reduced this step. No salt was added during the production process because the saltiness of the steamed fish and tempeh was just right.