Salt-baked prawns

Overview

Salt baking directly locks in the fresh flavor of the shrimp, and the meat is tight and chewy

Prepare materials for later use
Cover the cold pot with fine salt as shown in the picture
Spread the prawns on top of the salt
Cover and simmer until the shrimp turn red and shrink in size
Just simmer it like this, as shown in the picture, it’s fine if it’s a little burnt with salt
Take it out and put it on a plate. Here is a picture of the finished product. I put a few of them in order to make the picture look better