Baked Bacon Shrimp Rolls

Overview

This bacon and shrimp roll is baked, but the shrimp has been oiled beforehand. The main purpose of over-oiling is that the skin of the shrimp will be crispy after being coated with flour, and the moisture inside the meat will be quickly locked. In this way, after baking, the shrimp can still remain crispy on the outside and tender on the inside, which is more delicious than directly wrapped in bacon and grilled. Finished with Kewpie dressing for a richer texture and better flavor.

Tags

• hot dishes
• seafood
• old man
• western food
• summer recipes
• banquet dishes
• lunch
• bacon
• edible oil
• fresh shrimp
• salad dressing

Ingredients

Steps

1. 1 For fresh shrimp, cut off the shrimp gun and pick out the sandbags on the head. For intact shrimp, peel off the shell on the shrimp body, leaving the head and tail, and pick out the shrimp line

   

2. 2 Peel all the shrimps and drain excess water with kitchen paper

   

3. 3 Spread dry starch evenly on the surface

   

4. 4 Fry quickly in 70% hot oil and remove.

   

5. 5 Cut the bacon in half

   

6. 6 Fried shrimp wrapped in bacon

   

7. 7 Wrap them one by one and place them on a baking sheet lined with tin foil

   

8. 8 Preheat the oven to 180 degrees for 5 minutes, then bake in the oven for about 7 minutes.

   

9. 9 Grilled Bacon Shrimp Rolls

   

10. 10 Arrange on plate and add a little Kewpie salad dressing