1. Chop all the minced garlic, red pepper, minced ginger, and coriander (the coriander can be omitted), then add lemon juice, fish sauce, and white sugar to mix well. It is called a sauce. You can taste it. This is a kind of hot and sour. The sweet taste should not be too heavy, and the lemon should be heavier, otherwise the fishy taste will not be removed.
2. Cut off the prawn tip and prawn silk, wash and drain the water, then place it on the steaming dish.
3. Pour the previously mixed sauce, and then marinate for about 3-5 minutes (depending on the size of the shrimp, if the opening time is shorter)
4. Wrap all with aluminum foil or heat-resistant plastic wrap, leaving no gaps, and then prick a few small holes with a toothpick to make the shrimp easy to cook.
5. After the water in the steamer boils, put the plate in the high heat and steam for 10 minutes to get out of the pot.
6. Remove the aluminum foil, then put some lemon slices and coriander leaves (not necessary), and add some sesame oil to increase the fragrance.
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