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1. Open the back of the shrimp
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2. De-intestine the shrimp
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3. Use scissors to cut the front and back ends of the shrimp shell on the open back part, cut the shrimp tail in the middle, then cut the shrimp meat in the middle, and cut both ends of the shrimp meat to ensure that it can be flattened without being disconnected from the shrimp head.
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4. Finally opened the back and waited like this
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5. Put salt, chicken essence, cooking wine and lemongrass powder in a bowl
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6. 6 prawns are finished with open back, marinate with the above seasoning for 5 minutes, wrap in tin foil, put in the oven, and bake at 150 degrees for 15 minutes (different oven temperature and time settings are different)
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7. Put coconut milk in the pot and start cooking, add a little water (or not)
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8. Put in curry, put in lemongrass powder
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9. Add lemon juice, add a little salt, chicken bouillon, and stir the sauce evenly
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10. Arrange the grilled shrimp on a plate, pour the sauce on the shrimp, and decorate with mint leaves at the end
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