Savory salt-baked fresh shrimps
Overview
I have made savory salt-baked shrimps before, and everyone of all sizes likes to eat them, but the children still need their mother to help remove the heads and shells before they can eat them. Also, after salt-baking live shrimps, there is no way to remove the shrimp lines inside, so they can only eat them whole. So this time I will make salt-baked fresh shrimps
Tags
Ingredients
Steps
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One pound of lively fresh prawns bought
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This step is a bit cruel and troublesome, but for the convenience of children, the trouble is done. Remove the head of the whole shrimp. When removing the head, you can pull out the entire shrimp line on the back. If it is broken, pick out the shrimp line in the middle or tail. Then peel the shrimp shell. After peeling the shrimp shell, you can see a black line on the belly of the shrimp. Remove it cleanly. It took me more than an hour to peel a pound of shrimp.
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Wash the peeled fresh shrimps, season with some salt and pepper, and wrap them in tin foil.
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After frying the salt in a wok, first spread a layer of hot salt in the casserole, then put the shrimp wrapped in tin foil, and then spread the hot salt on top. Bake on low heat for twenty minutes.
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The baked fresh shrimps come out of the pot, and the aroma fills the house. You don’t need to put them in the refrigerator if you finish them. The salt-baked shrimps will not change in flavor, and there will still be a bit of air-dried shrimp flavor after being left like this. You can also add some shredded ginger to make salt-baked shrimp porridge for the children the next day.
