Lotus Fragrant Grilled Shrimp

Lotus Fragrant Grilled Shrimp

1. Soak dried lotus leaves in hot water to soften

2. For the shrimp, cut off the shrimp gun, pick out the sandbag from the head, pick out the shrimp string, cut off the legs, and add pepper

3. Add rice wine, mix well, marinate for 15 minutes

4. Strain the marinated shrimp to remove excess water and put it in the lotus leaf. The lotus leaf I made was very big, so I used one and cut off a lot of sides.

5. Use a heavy spoon to hold it down to prevent the lotus leaves from opening. You can also spread a lotus leaf underneath and cover it on top, which is more convenient

6. Preheat the oven at 180 degrees for 5 minutes, give it to the oven to bake for 10 minutes

7. After roasting, the lotus leaves are more crispy, slow down when you remove them, and don’t break them. It’s better if you just cover them with a sheet.

8. Grilled shrimp

9. Mince ginger, add light soy sauce, white vinegar and olive oil to make a sauce

10. Serve the shrimp on a plate with the sauce

Tips:

The sea prawn itself has a little salty taste, and the light soy sauce is also salty, so there is no need to add salt!