1. I bought sashimi-grade red prawns, which are thawed naturally, don’t soak in water, and thawed completely naturally.
2. After thawing the prawn in step 1, use a serrated knife to cut the tail and remove the sand intestines. Pull out the teeth to bring out the stomach of the head and clean the brain.
3. Stir 5ml of cooking wine, a little ginger, 2g of salt, add the prawns processed in step 2 and stir for a few more times to marinate for a delicious taste.
4. 6 cloves of garlic, a small amount of onion core, stir into puree, add 5ml light soy sauce, 2g black pepper powder, 10ml cooking oil, stir well to form a sauce.
5. Shred half an onion with oil, and spread it on a baking tray. Brush the surface of the prawns marinated in step 3 with a layer of oil. Coat the back of the tail with the sauce of step 4, and then arrange them on the baking tray. Finally, sprinkle some shredded onion on top.
6. Put the prawns in step 5 into the oven and bake them on top fire at 200°C for 15-20 minutes.
7. After roasting, take it out and eat it, the taste is great.
Tips:Precautions
1—Boat frozen Argentine red shrimp is a sashimi-grade ingredient. It will thaw naturally when it is thawed. Do not soak it in cold water or hot water to lose its nutritional flavor.
2—When processing the prawns, try to clean the sand sausages and shrimp brains, so that they can be eaten without being dirty.
3—It is very important to brush the prawns with a layer of oil before grilling. If you do not brush the oil, you cannot maintain the necessary moisture, and the prawns are easy to dry.
4-Put some shredded onion on the prawns before roasting to observe the heat. If the shredded onions on the prawns are blackened, it means that the fire is too high or the baking tray is too close to the top fire.
5—Sorry for your bad writing, don't spray if you don't like it, thank you for your cooperation.
