Steamed Roche Shrimp

Name: Steamed Roche Shrimp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Roche Shrimp; 20g Sliced ginger; 30g Garlic rice; 10g chopped green onion; 3 tablespoons Soy sauce; a little salt; 1 tablespoon chili sauce; 2 tablespoons White vinegar

by End of the World Doudou

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Roche prawns, also known as white-footed prawns, Malaysian prawns, golden prawns, and penaeid prawns, are known as the king of freshwater shrimps. The origin is concentrated on the coast of Ecuador, and it is currently one of the three largest shrimp species in the world. The shell is thin and fat, the meat is fresh and tender, the taste is delicious, and the nutrition is rich. In addition to the rich flavor of general freshwater prawns, mature Macrobrachium rosenbergii head breastplate is full of gonads, which has a special and delicious flavor similar to crab yellow.
Roche shrimp is rich in nutritional value. According to scientific research, per 100 grams of Roche shrimp meat contains 20.6 grams of protein, 0.7 grams of fat, and contains a variety of vitamins and trace elements necessary for the human body. It is a high-protein, nutritious aquatic product. "

Ingredients

500g Roche Shrimp
20g Sliced Ginger
30g Garlic Rice
10g Chopped Green Onion
3 tablespoons Soy Sauce
a little Salt
1 tablespoon Chili Sauce
2 tablespoons White Vinegar

Steamed Roche Shrimp

1. Cut ginger into strips and mince garlic.

2. Wash the purchased Roche shrimp, remove the shrimp thread and set aside.

3. Put the cleaned Roche prawns on a plate, and then put the sliced ginger and garlic rice on top.

4. Put the plated Roche prawns into the pot, add enough water, bring to a boil on high heat, turn to medium-low heat and steam for 8 minutes until they are fully cooked, then turn off the heat. Sprinkle a handful of chopped green onions after the pan is out.