1. Prepare all the ingredients for later use.
2. After washing the shrimp, remove the shrimp head and shrimp thread.
3. Chop sliced ginger and garlic into minced ginger and minced garlic. Cut millet pepper and green pepper into small circles with a knife. After cutting, put them in a bowl and use a rolling pin to mash them into juice.
4. Add coriander leaves and mint leaves, then add cumin powder and peppercorns.
5. Mash it again into a sauce, and mix the ingredients well.
6. Add coconut flour to water and boil it (the ratio is 1; 1)
7. Add the pounded sauce to the coconut milk and stir evenly.
8.
Marinate the shrimp in the prepared sauce and put it in the refrigerator for 1 hour.
9. Melt butter over water.
10. Spread tin foil on the baking tray and spread the melted butter on the surface of the tin foil.
11. Spread the marinated shrimp on the tin foil.
12. Preheat the oven up and down 180 degrees
13. Add the shrimp and bake for 5 minutes, and the shrimp is bent into shape.
