Steamed open-back shrimp
Overview
In order to make this plate of [steamed prawns] unique in shape, I chose this leaf-shaped plate. I originally prepared 10 prawns, but they didn’t look good no matter how I put them, so I used 8 prawns to cook this dish. It’s quite simple to make and tastes great. There are many ways to prepare shrimp, and it is one of the delicacies that is loved by people of all ages. Among them, the brine shrimp is something that I never tire of eating, but when making brine shrimp, the requirements for the shrimp are relatively strict. First, live shrimp must be selected, and second, the size must not be too large. If it is too big, it will be difficult to taste. If you buy chilled shrimps that are too big and want a lighter taste, you can try [Steamed Prawns], it tastes great!
Tags
Ingredients
Steps
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Main and auxiliary ingredients: chilled shrimp, garlic.
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Use scissors to cut off the shrimp whiskers, claws, and arrows (a hard thorn on the head of the shrimp). Use a knife to slice open the back of the shrimp, starting from under the head and ending just before the tail.
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Remove the black shrimp lines and make it like this.
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When finished, place on a plate and set aside.
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Heat oil in a pan and add two-thirds of the garlic. Fry it over low heat until it turns slightly yellow, then turn off the heat.
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Place it in a bowl and the residual heat of the oil will continue to ripen the garlic. After cooling, add the remaining one-third of the garlic, oyster sauce, and light soy sauce. Stir it thoroughly and mix well.
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Then pour the mixed sauce over the reserved shrimps.
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Add water to the pot, bring to a boil and add the shrimp tray. Steam over high heat for 5 minutes.
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This is the finished product after steaming for 5 minutes. After taking it out of the pot, garnish it slightly and it is ready to eat.
