Qiu's recipe | 盐焗虾 Cooked only with salt? 10 minutes to make a delicious prawn dish
Would be delicious, if one dishes made with only salt?
The answer is: Yes! The dish of salted prawn can!
Last summer, I ate this dish once in Thailand. How to describe that moment feeling when I ate the first bite? Crispy shell with fresh shrimp meat, I seemed to savor the taste of sea.
I cannot forget this dish，So I bought some fresh shrimp and wanted to try it at home.
And the result is successful! Let me share the specific steps below.
Ingredients 食材：
| Ingredient 食材 | Quantity 数量 |
|---|---|
| Fresh prawns 鲜活的虾 | 10-15/2 people |
| Large particle sea salt 大颗粒海盐 | 400g (At least can bury all shrimps) 能把虾都埋住才行 |
| Vodka 中国最好用白酒 | 150ml |
Equipment 使用器材
Pan 平底锅、small pot 一口小奶锅、Aluminum foil paper 铝箔纸
「Step 1」
Clean the live shrimps, and after removing all water, put them in a large bowl.
把活虾清洗干净，沥干水分后，放进一个大碗里
「Step 2」
Pour all the vodka into the bowl and soak shrimps for 5 minutes.(tips. If the shrimp is active, you can seal the bowl after pouring in vodka. )
将150ml白酒全部放入碗里，浸泡5分钟（如果虾太活跃，你可以在倒了酒后，将碗密封起来哦~）
「Step 3」
After 5 minutes, remove the shrimp and dry the surface with kitchen paper.
5分钟后，取出虾子，用厨房纸擦干表面水分
「Step 4」
Lay aluminum foil paper on the bottom of the pan. Spread the sea salt in aluminum foil paper and preheat for 5-6 minutes on a small fire.
将铝箔纸平铺于平底锅，再把海盐平铺于铝箔纸上。开小火，把锅预热5-6分钟。
「Step 5」
Touch the surface of the sea salt. When it feels hot, spread the shrimp on the salt.
用手轻触海盐表面，当感觉摸上去是烫烫的，就把虾取出来平铺在盐上面
「Step 6」
At the same time in step 4, you can take another pot and put the remaining salt into it. Open fire and stir fry until salt hot.
在步骤4进行的同时，我们可以再拿出另一口锅，将剩余的盐放入锅内。开大火翻炒，直至盐滚烫为止。
「Step 7」
Pour the hot salt (from step 6) on shrimps. Be sure to cover all the shrimp.
将步骤6里炒热的盐倒在虾上，注意一定要将所有虾都覆盖住哦~
「Step 8」
Add the pan lid and then open the medium fire. Look inside the pot and when all the shrimps turn red (about 3-5 minutes), you can eat it!
加盖,开中火焗几分钟。观察锅内，当所有虾都变红后（大概3-5分钟），就可以吃啦！
Tip:
Finally, if you also make this dish~ welcome to share in the comments!
Next notice: Tiramisu