Salt Baked Shrimp
by Line line 3896
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Shrimp gun with the head of the fresh live shrimp clipped off.
2. Cut off the prawns and legs.
3. All 12 shrimps have been cut.
4. Shred the green onion, ginger and garlic, add a spoonful of cooking wine, half a spoon of fresh soy sauce (you can leave it alone), a little pepper, and sugar, and marinate for 15 minutes.
5. The marinated prawns use kitchen paper to absorb moisture. Note: Be sure to absorb the moisture. This is not the case in the picture. You have to change the paper to absorb the water.
6. Pour one kilogram of salt into the wok and stir-fry the salt over low heat. Reminder: It is best to use coarse sea salt! Coarse sea salt! Coarse sea salt! The fine salt will taste salty, don't ask me how I know it ππ€.
7. Stir-fry for about four or five minutes. After you feel the temperature of the salt rises, add 20 peppercorns and continue to fry. Pepper can be replaced with your favorite spices, such as rosemary, thyme, etc.
8. Take out half of the salt, and arrange the dried shrimp neatly in the pot.
9. Cover the prawns evenly with the removed salt. Cover the pot and heat on low heat for 6-8 minutes.
10. Very very hot, remember to use a slotted spoon to fish the shrimp and sift out the salt.
11. Because fine salt is used, the shell is a bit salty.
12. Grilled and peeled off the skin, the prawns are tender and delicious.
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