Grilled Shrimp with Lotus Flavor

Overview

When the lotus leaves are in full bloom, I pick some specially and dry them for later use. Whenever I want to eat dishes made from lotus leaves, I can take them out and use them. Today I will use lotus leaves to grill fresh shrimps. Wrap them in lotus leaves and bake them. Firstly, the fragrance of lotus leaves can penetrate into the shrimps. Secondly, with the lotus leaves covering them, the grilled shrimps will be more tender.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• summer recipes
• banquet dishes
• lunch
• fresh shrimp
• light soy sauce
• white vinegar
• ginger
• lotus leaf

Ingredients

Steps

1. 1 Soak dried lotus leaves in hot water until soft

   

2. 2 Cut off the shrimp gun of the fresh shrimp, pick out the sandbags in the head, pick out the shrimp thread, cut off the leg whiskers, and then add pepper

   

3. 3 Add rice wine, mix well and marinate for 15 minutes.

   

4. 4 Drain the marinated shrimps from excess water and put them into lotus leaves. The lotus leaf I made was very big, so I only used one and cut off a lot of edges.

   

5. 5 Use a heavy spoon to hold down the lotus leaves to prevent them from opening. You can also put a lotus leaf underneath and another one on top, which is more convenient

   

6. 6 Preheat the oven to 180 degrees for 5 minutes, then bake in the oven for 10 minutes

   

7. 7 Grilled shrimp.

   

8. 8 Chop the ginger into mince, add light soy sauce, white vinegar and olive oil to make a sauce

   

9. 9 Plate the shrimp and serve with the sauce