Seaweed Shrimp Roll

Seaweed Shrimp Roll

1. Choose the high-quality Ecuadorian white shrimp, wash, remove the head and peel, cut from the back to remove the shrimp feces.

2. Cut the shrimp into small pieces, add an appropriate amount of cooking wine and stir, not too much cooking wine, otherwise the shrimp paste will be very thin.

3. Using a stir stick, puree the shrimp.

4. Add freshly ground black pepper, but not too much.

5. Stir the shrimp paste with black pepper powder.

6. Choose original seaweed slices to preserve the umami taste of shrimp.

7. Add enough shrimp paste.

8. Roll the shrimp paste into a roll.

9. Wrap the shrimp rolls with tin foil, and you don't need to seal the two ends.

10. Heat the oven up and down for 2 minutes.

11. Bake the onion slices for 5 minutes.

12. Bake the shrimp rolls on the baking tray for about 5 minutes.

13. Put the shrimp rolls and onions into the plate one by one, add the sliced strawberries and diced pineapple, and you're done. The salty and fresh taste is delicious, and the fruit immediately becomes sweet and salty with the fruit. The taste is very good.

14. Take a beautiful picture.

Tips:

Choosing high-quality Ecuadorian white shrimp has a salty taste, so don't add salt to the shrimp paste. At the same time, the original seaweed slices will also have a slightly salty taste, so no salt is a good way to keep the original shrimp taste.